Bulletin No. 38. 20 ° 

U. S. DEPARTMENT OF AGRICULTURE. 

T 1 y^ OFFICE OF EXPERIMENT STATIONS 

k 95 

DIETARY STUDIES 



WITH REFERENCE TO THE 



FOOD OF THE NEGRO IN ALABAMA 



IN 



1895 JaJNTO 1 



CONDUCTED WITH THE COOPERATION OF THE TUSKEGEE NOK.MAL 

AND INDUSTRIAL INSTITUTE AND THE AGRICULTURAL 

AND MECHANICAL COLLEGK OF ALABAMA. 




REPORTED BY 



W. 0. ATWATER and CHAS. D. WOODS. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE 

1897. 



Bulletin No. 38. 

U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS 









DIETARY STUDIES 



'■ MM REFERENCE TO THE 



FOOD OF THK NEGRO IN ALABAMA 



1895 AX I ) L896. 



CONDUCTED WITH THE COOPERATION OF THK TUSKEGEE NOMAI 

AND INDUSTRIAL INSTITUTE \NH THK AGRICULTURAL 

AND MECHANICAL COLLEGE OF ALABAMA. 

REPORTED I'.Y 



W. 0. ATWATER ami OHAS. D. WOODS. 




WASHINGTON 

GOVERNMENT PRINTING OFFICE. 



L89 7. 









LETTEE OF TRANSMITTAL. 



United States Department of Agriculture, 

Office of Experiment Stations, 

Washington, I>. C, January 15, 1897. 

Sir: I have the honor to transmit herewith a report on investiga- 
tions of the food of the negro in Alabama in 1895 and 1S90, prepared 
by Profs. W. O. Atwater and Chas. D. Woods. These investigations 
constitute a part of the inquiries made with the funds appropriated by 
Congress "to enable the Secretary of Agriculture to investigate and 
report upon the nutritive value of the various articles and commodities 
used for human food," and were carried on under the supervision of 
Professor Atwater, special agent in charge of nutrition investigations, 
in accordance with instructions given by the Director of this Office. 

The immediate purpose in conducting an inquiry into the food of 
the colored population of the Southern States was to obtain informa- 
tion as to the kinds, amounts, and composition of the food materials 
used. The ulterior purpose was to get light upon the hygienic and 
pecuniary economy of their diet, its deficiencies, the ways in which it 
might be improved, and the steps which should be taken to bring about 
an improvement. 

The beginning of such an inquiry was undertaken in the neighbor- 
hood of the '-Black Belt." The investigations were conducted in 
cooperation with the Tuskegee Normal and Industrial Institute. This 
institution was selected because of its relation to the negro, its favor- 
able location, and the especial fitness of its principal. Mr. Booker T. 
Washington, to aid the Department in such an inquiry. The investi- 
gations were instituted by Mr. II. M. Smith, special agent of this 
Department, and the details of the observations were carried out in 
large part by .Mr. .1. W. Eoffman, of the Tuskegee Institute. In the 
course of the studies visits were made to Tuskegee by Professors 
Atwater and Woods. 

The investigation received essential aid from the Agricultural and 
Mechanical College of Alabama at Auburn. President W. i.. Broun 
took an especial interest in the work at Tuskegee, and afforded every 
facility tor promoting its successful prosecution. The analyses of the 
food materials were made under the direction of Prof. P. B. Poss of 

3 



the college, who is also the chemist of the Alabama Experiment Sta- 
tion. These analyses formed a part of the investigation into the com- 
position of food materials of Alabama, conducted by Professor Boss in 
cooperation with this Department. 

This report is respectfully submitted, with the recommendation that 
it be published as Bulletin No. 38 of this < M'lice. 

Respectfully, A. G. True, 

Director. 
Hon. J. Sterling Morton, 

Secretary of Agriculture. 



CONTENTS. 



Page. 

Purpose and plan of this bulletin 7 

Composition of Alabama food materials 7 

Description of samples of food materials 8 

The investigations at Tuskegee 16 

The region and the people 16 

.Methods of the dietary investigations 22 

( lalculation of results 22 

Details of dietary studies 23 

Dietary of a negro carpenter's family in Alabama (No. 98) 23 

Dietary of a negro farmer's family in Alabama (No. 99) 26 

Dietary of a negro farmer's family in Alabama (No. 100) 28 

Dietary of a negro farmer's family in Alabama (No. 101) 30 

Dietary of a negro sawmill laborer's family in Alabama (No. 102) 32 

Dietary of a negro cotton plantation laborer's family in Alabama (No. 103) . 35 

Dietary of a negro cotton plantation laborer's family in Alabama (No. 104) . 36 

Dietary of a negro farm manager's family in Alabama (No. 105) 38 

Dietary of a negro farmer's family in Alabama (No. 130) 41 

Dietary of a negro sawmill laborer's family in Alabama (No. 131) 42 

Dietary of a negro farmer's family in Alabama (No. 132) 14 

Dietary of a negro (woman) farmer's family in Alabama (No. 133) 46 

Dietary of a negro farmer's family in Alabama (No. 134) 48 

Dietary of a negro farmer's family in Alabama (No. 135) 49 

Dietary of a negro farmer's family in Alabama ( No. 136) 5 1 

Dietary of a negro farmer's family in Alabama (No. 137) 53 

Dietary of a negro farmer's family in Alabama (No. 138) 54 

Dietary of a negro farmer's family in Alabama (No. 139) 56 

Dietary of a plantation hand's family in Alabama (No. 140 ) 58 

Dietary of a negro farmer's family in Alabama (No. 141) 60 

Discussion of results 64 

5 



ILLUSTRATIONS. 



Plate I. Fig. 1. Negro carpenter's house (dietary No. 98) ; Fig. 2. House and 
barnof negro farmer's family (dietary No. 99); Fig. 8. House, barn, 
and sheds <»t" negro farmer's family (dietaries Nos. 100 and 130) ' 24 

Plate II. Fig. 1. House of negro farmer's family (dietary No. 101); Fig. 2. 
House of negro sawmill laborer (dietaries Nos. 102 and 131) ; Fig. 
3. House of negro cotton plantation laborer | dietary No. 103) 30 

6 



DIETARY STUDIES WITH REFERENCE TO THE FOOD 
OF THE NEGRO IN ALABAMA. 



PURPOSE AND PLAN OF THIS BULLETIN. 

The purpose of this bulletin is to give an account of studies of the 
food and nutrition of negroes in the neighborhood of Tuskegee, Ala. 
The investigation was made during the spring of 1895 and the winter 
of 1S95-9G, with the cooperation of the Xorinal and Agricultural Insti- 
tute at Tuskegee and of the Alabama Agricultural and Mechanical 
College at Auburn. 

The investigation includes examinations of 20 dietaries of 18 fami- 
lies. Some of the families lived in and close by the village of Tuskegee; 
the majority were on plantations from 2 to 9 miles distant. Some of the 
families, especially those in and near the village, showed by their im- 
proved conditions of living the noteworthy influence of the Institute 
and of association with people of intelligence and thrift. The same 
was true of some of the plantation families. The rest were very much 
like the ordinary plantation negroes, and were, indeed, selected as typ- 
ical examples of the great mass of the colored people of this region. A 
number of the families were on a large plantation where the mortgage 
system prevails, and the plane of living is a very low one. The people 
studied represent the gradation from the lower to the higher grade of 
living which actually exists among the negroes in Alabama, and the 
observations thus help to illustrate not ouly the evils under which the 
colored people live, but some of the phases through which they are 
passing in their upward progress. 

While the main subject is the food and nutrition of typical negro 
families in a representative district of the South, other observations 
pertaining to their conditions of life are also reported. 

The general plan consisted in visiting each house or cabin from day 
to day for a period generally of two weeks, weighing the food used by 
the family, and taking specimens for analysis, notes being made at the 
same time regarding the people, their dwellings, farms, work, habits, 
and the like. 

COMPOSITION OF ALABAMA FOOD MATERIALS. 

In cooperation with this Department, Prof. B. B. Ross, of the Agri- 
cultural and Mechanical College of Alabama and the Alabama Experi- 
ment Station, made during the spring of 18!>5 and the winter and spring 

7 



8 

of L896 a considerable number of analyses of materials used as food in 
Alabama. Pari of these were the specimens collected in the dietary 
studies reported beyond. The others were selected elsewhere as typical 
of the food of the region. The methods used for the analysis of vege- 
table foods were essentially those of the Association of Official Agricul- 
tural Chemists. The methods for animal foods were those used by 
At water and Woods. 1 

Descriptions of specimens and results of the analyses are given in 
the following pages. Table 1 gives the composition of -the food materi- 
als as found in the market, including both edible portion and refuse, 
fable 2 shows the composition of the edible portion calculated on the 
basis of the water content at the time the samples were taken. Table 
'■'■> gives the composition of the water-free substance of the edible por- 
tion. In addition to the ordinary data of composition, Tables L' and 
3 also give the estimated fuel value or potential energy of the foods. 
These estimates are made by assuming each gram of protein or carbo- 
hydrates to furnish 4.1 calories of energy and each gram of fat 9.3 
calories. 

DESCRIPTION OF SAMPLES; OP FOOD MATERIALS. 2 

63. Beef, sirloin steak. — From native (Alabama) beef. Purchased in 
Auburn at 10 cents per pound. Contains more fat than average 
samples obtainable in this market. 

18(1. Beef, rib roust. — From native beef, quite fat. Purchased in 
Auburn at 10 cents per pound. 

226. Beef, roast, cross ribs. — From near shoulder above the brisket. 
Obtained in Birmingham, Ala. 

231. Beef, round steak. — From native beef. Purchased at Tuskegee 
at 10 cents per pound. 

255. Beef, round steak. — From native beef. Sample quite fat. Pur- 
chased in Auburn at 10 cents per pound. 

256. Beef, round steal;. — From native beef. Much leaner than the 
preceding. 

333. Beef, shoulder steal;. — From native beef. Purchased in Tuskegee 
at b> cents per pound. Very deficient in fat. 

334. /.'<■ i /'. shoulder steal;. — From native beef. Purchased in Tuskegee 
at 10 cents per pound. Very deficient in fat. 

336. Beef, shoulder steak. — From native beef. Purchased in Auburn 
at 10 cents per pound. 

351. Beef, shoulder roast. — From native beef. Purchased in Auburn 
at 10 cents per pound. 

[589. Mutton, shoulder. — Obtained from a packing establishment in 
Birmingham, Ala. Quite fat; quality above the average of mutton sold 
in Alabama markets. 

'Connecticut Storra Sta. Rpt. 1891, p. 17: V. S. Dept. Agr., Office of Experiment 
Stations Bui. 29. 

-Thr numbers used in this list are as a rule those employed in an unpublished 
compilation of analyses of American food materials. 



9 

2028. Pork,ribs. — Side of fresh pork, including ribs. Very fat. Am 
nuil medium size. Purchased in Auburn at lo cents per pound. 

20G9. Pork,smoked ham. — From packing house in Birmingham. Con- 
tains more fat than most imported hams. 

2071. Pork, smoked ham. — Home cured ham from native Ahubaina 
hog. Cured in smokehouse and also salted. Sample somewhat fatter 
than ordinary home-cured hams. 

2091-. Pork, smoked shoulder. — From packing establishment in Bir 
mingham. From animal of medium size. 

2125. Pork, salt sides. — Cured and salted. Purchased at a store in 
Auburn at 8 cents per pound. Sample contained three short ribs. 

212(5. Pork, salt sides. — Cured and salted. Purchased in Auburn at 
8 cents per pound. Sample contained one rib. Proportion of fat 
somewhat below the average of salt pork on the market. 

2127. Pork, salt sides. — Side of pork cured as above. Purchased in 
Auburn at 8 cents per pound. This and the two preceding samples 
were packed in Western markets. 

21.28. Pork, salt sides. — Cured salt pork or bacon. Obtained from 
packing establishment in Birmingham. ISTot so strongly salted as most 
of the Western meats. 

2129. Pork, salt sides. — Home-cured bacon cured in old-style smoke- 
house and also salted. Sample quite fat. 

2130. Pork, salt sides. — Purchased in Tuskegee. 

2702. Chicken. — Full grown. Purchased in Auburn. Price 25 cents. 

2705. Chicken. — Full grown. — Larger than average. Price 30 cents. 

2756. Eggs. — Purchased in Auburn at 12£ cents per dozen. 

4012. Lard. —Purchased as pure leaf lard in Auburn. 

4019. Lard. — Purchased iu Tuskegee. 

1 14. Butter. — Composite sample from churnings of three families in 
vicinity of Tuskegee. 

1 GO. Butter. — Purchased in Auburn. 

5036. Corn meed. — Unbolted. From Tuskegee. Proportion of bran 
a pp ro x i m a t ely n or m a 1 . 

•~)037. Corn meal. — Unbolted. From Tuskegee. Price 75 cents per 
bushel. Proportion of bran quite high. 

5038. Corn meal. — Unboited. From Tuskegee. Purchased from the 
Institute. 

5039. Com meed. — Purchased from store on plantation near Tuskegee. 
Appears to have been partially bolted. 

5010. Corn meal. — Quality about the same as preceding. 
5041,5012. Com meal.— Native. Unbolted. 

5343. Wheat flour, — From Tuskegee. 

5344. Wheat flour. — From Tuskegee. Practically all flours found in 
Alabama are made from Western wheat in Western mills. 

6026. Molasses. — A dark-colored centrifugal molasses from Louisiana. 



These arc the Alabama Experiment Station laboratory uumbers. 



10 

It represents fairly well the quality of the average molasses consumed 
on tbe plantations. During the fall and early winter, however, home- 
made cane sirup is largely used. 

6030. Molasses. — Native. 

6031. Sorghum. 

6528. Beans, string. — Ordinary running variety. This particular 
variety is more commonly cultivated than any other during tbe latter 
part of the season. 

6529. Beans, butter. — Common variety. Purchased in pod. 
6547. Beets. — Ordinary blood-red variety. Small size. 
ii.V>7. Cabbage. — An early variety. Head of medium size. 

6560. Collardx. — This is a variety consumed to a large extent by the 
colored population, although the consumption of this vegetable is 
greater at some seasons than it was during the study. 

6586. Com, green. — Ordinary garden variety. Purchased in the ear. 

6054. Cowpeas, green. — This is the ordinary cowpea, fresh from the 
vine, and represents quite an early variety. Tbe peas as purchased had 
been removed from the pod, and hence the refuse is not taken into 
consideration. 

6612. Gowpeas, dried. — Grown on Institute farm, Tuskegee. This 
sample is the ordinary speckled pea and is more generally grown than 
any other variety. It is planted in the early summer and harvested in 
latter part of summer or early fall. The pea fresh from the pod is an 
important article of food in the early fall, and the dried pea, when 
properly cooked, becomes quite soft and palatable. It is little used out 
of its immediate season, however. 

6613.. Goicpeas, dried. — Variety known as the Clay pea. 

6641. Cowpeas, dried. — Reddish brown in color. Not so much used as 
the speckled pea. 

6615. Cowpeas, dried. — Speckled variety. 

6610. Cowpeas, dried. — Black variety. Not much used in this section. 
The tour last samples were obtained in the Auburn market. 

6652, 6653. Cowpeas, dried. — From Tuskegee. 

6590. Cucumbers. — Large size. Form very much elongated. 

6595. Turnip greens (salad). — This sample was gathered with a view 
to the use of the tops for the preparation of the so-called turnip salad, 
while sample 6938 was selected with a view to the use of the root or the 
turnip proper. 

6609. Okra. — Also an early variety. Pods somewhat elongated. 

i;7 13. Potatoes. — A late variety. Small size. 

6896. Squash. — ( Ordinary crook-neck variety, which is more commonly 
grown in this section than any other variety. Medium size. Average 
weight about half a pound. 

6860,6861. Sweet potatoes. — Ordinary white. Compact form. As 
these samples were procured for analysis out of season, and as the 
specimens contained, as a consequence, less Than the normal amount 



11 

of water, it was deemed best in giving the analysis of the fresh material 
to calculate the same on a basis of 04.32 per cent water, this being the 
average water content of 15 samples of potatoes previously analyzed 
in proper season. 

6918. Tomatoes. — A large, early variety. The only variety obtainable 
at this early date in the season. 

0938. Turnips. — A small variety, with very long, tapering root. 

8140. ]Y<(termeIo)i. — Large rounded variety. The melons selected for 
analysis had an average weight of 20 pounds. 

Professor Ross, in submitting his report of the foods analyzed, writes 
as follows : 

We have, in these investigations, analyzed specimens of all the more important 
meats in use in this section. The vegetable products selected for analysis were those 
obtainable during the latter part of the spring and early part of the summer. Tiny 
represent quite fairly the vegetable foods in use throughout a very considerable area 
of country, and their composition, as shown by analysis, indicates that a number of 
the more common food materials of this class are undoubtedly of a high nutritive 
value. 

While practically all of the vegetables included in our investigations are culti- 
vated and utilized by the white portiou of the agricultural population, the variety 
and number of vegetable foods grown and utilized by the negro laborer is much less 
comprehensive. A personal inspection of a number of gardens cultivated by the 
colored population in this vicinity reveals the fact that not more than half a dozen 
varieties of vegetable foods are grown by those producing vegetables for their own 
consumption, and in a number of cases the variety is much smaller. 

The vegetables most generally cultivated are turnips, collanls, string beans, corn, 
and Irish potatoes, while cabbage is grown to a somewhat less extent. At a some- 
what later period in the season cowpeas replace some of the vegetables named, while 
in the latter part of the summer or in the early fall the sweet potato comes into use. 

The turnips are cultivated almost exclusively for the tops or "turnip greens,'' which 
are used as a pot herb, 1 which is locally called "salad," while collards are utilized in 
season in similar manner. These two vegetables arc probably employed for food 
purposes by the colored laborer to a greater extent than almost any other vegetable 
food, and either one or the other can be obtained at almost any time from April to 
October, as turnips are grown from both spring and fall plantings, while collards 
can be obtained at almost any time during the middle and latter part of this period. 
The importance of these facts will be ohserved when a reference is made to the com- 
position of both collards and turnip greens, the percentages of protein, as calculated 
on a water-free basis, being in excess of that of cowpeas. As the ordinary diet of 
the average colored laborer is characterized by the presence of excessive quantities 
of fat and carbohydrates and corresponding deficiencies of protein, it is of course 
quite obvious that the employment of the above vegetable foods will serve to some 
extent at least to overcome the great disproportion between fuel ingredients and 
flesh-forming constituents which exists in the dietary of the average laborer. 

1 That is, they are cooked before being eaten. 



12 

I'uii.k l. — Composition of Alabama food materials as purchased (including hath edible 

portion and refus( i. 



material. 



Ri fereni e ,. ..,, 
number." K, ' l " s ''- 



ANIM VI 






Sirloin Bteak . 
Bib 

( IroSS rili 



Round . 
Do 
Do. 



6 

226 

231 
255 



P< i .,' 
12.0 
26. 7 
12.8 



3.4 
1.8 
6. 5 



A \ erage . 



Shoulder steals 

P.. 

Do - 

Do 



A \ erage - . . . 
Mutton, shoulder 
Pork: 

Riba 



334 
351 



2028 



Smoked ham 1 
Do 



2069 
2071 



4. 9 



12.5 

17.1 

7.:i 

16.4 



A verage 

Smoked shoulder 



^.ilt Bides 2 . 
Do*.... 
Do*.... 

1 1. 1 .. 
Do 

!».. .... 



2091 

2125 
2126 

'J1'J7 
2128 
'.'12! I 
2130 



13.4 
14. f. 



18.8 
2.0 

10. 4 
17.7 

9. 1 
9.5 
2.9 
7.2 



Average 
Poultry : 

Chicken - . 
Do.... 



Lard* 

Do* 



Butter. 
Do 



VEGETABLE FOOD. 



Corn meal, unbolted 
Do 



Do. 
Do. 
Do. 

Do. 



A \ erage 



Wheal Hour- 
Do-' 



A\ erage 

. s. Ni w< Orleans*. 

Molasses, urn ive 

Molasses, sorghum 

Beans, string 

Beans, lmttrr 





Cabbage.... 

Collards 

Corn, gri en 



2702 
2705 
2756 
1042 

4049 



31.4 

23.3 

9.9 



5036 
5037 
5038 
5039 
5040 
5041 
5042 



10.1 

24.3 

8.9 

4. 2 

5. 1 
11.3 
13.0 



5343 

5344 



10.9 



0026 
6030 
6031 
6528 
6529 
(i. r >47 
6557 
6560 
6586 



7.0 
50.5 
16.6 
19.4 

61.1 



Water. 



59.4 
50.3 
57. 4 



Protein. 



17.:. 
12.4 
10.1 



Fat. 



( larbo- 
li\ drates. 



Ash. 



P( i ct. 
10. 1 

13.0 






/'. ;■ Ct. 

1.0 



72.8 
06.7 
68. 8 



21.4 
18. 1 

is. 7 



1.3 . 

0.4 . 



1.1 
1.0 
1.2 



Fuel 
value per 
pound. 



CdlOl i< 8. 

750 
650 
850 



69. I 



65.8 
02.3 
68.8 
62. 3 



64. 8 
55.7 



35. 9 
22.0 

29.0 

40.8 

~13. 3 
•jo. 9 
14.6 
16. 7 
7.1 
10.8 



19.4 



L9.6 

18. 1 
18.5 
1 1.5 



5. 2 



1.1 
1.2 
4.3 

0.0 



17.7 
15.5 



10.6 



3.1 
13.4 



41.9 



11.8 
14.0 



29. 8 
55.6 



12.9 
13.3 

6. 2 
9. I 
7.9 
8.6 

7. 
6.0 



42.7 

23.7 

67.0 
53.0 
68. 6 

04.3 

72. 8 
70. 9 



1.0 
1.0 

1.1 



1.0 

.8 



3.7 
6.4 



5.0 
4.5 



4.4 
7.2 
6.0 
3.2 

4.4 
2.8 



13.9 

52.4 
49.1 

66.8 
.4 



15.8 
23.6 



19.7 



10.4 
9. 2 
10.* 

10.4 
10.4 
10.2 
10.8 



10.3 



11.1 
10.7 



10.9 
23. 1 
26. 1' 
22. 9 
82. 6 
29. 1 
70.9 
74.5 
39. 5 
28. 1 



14.4 

14.8 

13.2 

.3 

.'-' 



66. 1 

1.1 
12.0 

9. 3 
99. 3 



1.2 
1.3 



82.4 

70.3 



7.3 
6.5 

7.8 
7.5 
7.5 
7.7 
8.0 



4.1 
3. 5 

4.3 
4.4 
4.3 
4.0 
4.5 



4.7 
.7 



.6 



66.8 
55. 7 
07.3 
72.2 

71.4 
65.6 
62.6 



1.3 
1.0 
1.2 

1.3 

1.3 
1.2 
1.1 



9. 3 



60. 



77.7 
78. S 



1.2 



9. 6 


. 9 


1.3 


.1 


.9 


2 


. 7 


. 1 










4.7 


.3 


.9 


.1 


1.2 


. 1 


1.5 


. 2 


1.4 


.4 



78. 3 

68 3 

72.1 

7:.. 1 

7.3 

14.4 

10. 9 

4.'.' 

2.9 



.3 
7. 2 
.6 
1.2 
.8 
1.0 
.6 
.6 
.6 
.3 



1 The numbers used in an unpublished compilation of analj sea of American food materials. 

'Not native Alabama food materials. 

* Alabama Experiment Station laboratory numbers 



13 



Table 1.— Composition of Alabama food materials an purchased {including both edible 
portion and refuse) — Continued. 



Kind of food material. 


Reference 
number. 


Refuse. 


Water. 


Protein 


Fat. 


' larbo 
b; drati i 


As],. 


Fuel 

value per 

pound. 


VEGETABLE FOOD— Cont'd. 


6642 
0(543 
6644 
6645 
6646 
6652 
G653 


P, r ct. 


Per el. 

11.9 
11.2 
11.6 

12.2 
11.1 
11.9 
14.6 


/'. r ••■lit. 
19.9 
21.8 
22. 1 
22. 1 
22. 
22. :: 
20.8 


Per ct. 

1.5 
1.2 

1.3 
1 I 
1. 1 
1.1 
1.0 


/'. ;■ Cent. 

62. 9 
62. 5 
61.4 

GO. 7 
61.1 
61.3 


Per •■'. 
3.8 
3.3 
3.6 

:s. o 
3.8 
3.4 
3.7 


1,605 


I),. 


1, 02(1 


I),, 


1,610 


Do 


1,600 


Do 


1,615 


Do 


1 6 '" 


Do 














12.1 

85 ii 
(i.'i. 9 
05. 9 
80.2 
79.9 
68.7 


21.7 
9.4 

.6 
9.5 
1.0 
1.9 

.6 


1.3 
.6 

.0 
.1 

.1 


01.3 

22.7 

2.7 

22.6 

4.6 
17.1 
3.3 


3.6 

1.4 
.2 

1.4 
.4 

1.1 
.4 

1.0 
1.3 


1.000 




665 1 
6590 
6595 
6609 

6743 
6896 


312. (i 
13.7 
26.9 


620 




60 


Greens, turnip tops 

Okra 


620 
110 


Potatoes 


355 
75 


J 






0861 




64.3 

04.3 


1.6 

2.1 


.3 
.9 


32.8 

31.4 


650 


Do 


660 








64.3 
90.8 
61.2 
36.0 


1.9 

1.4 
1.0 


.6 

.3 
.1 
.1 


32. 1 

4.7 
6.3 

2.7 


1.1 
.8 
.4 
.1 






691 X 

6938 
8146 


2.0 
31.0 
60.9 


125 




140 




60 







Table 2.— Composition of fresh, edible portion of Alabama food materials. 



Kind of food material. 


Reference 
number. 1 


Water. 


Protein. 


Fat. 


Carbo- J . , 
hydrates. Ah "- 


Furl 

\ alue |»'i 
pound. 


ANIMAL FOOD. 

Beef: 


63 

180 
226 


Per cent. 

67.5 
68.6 
65.8 


Per cent. 
19.9 

16.9 
18.4 


/'.) cent. 
11.5 
13. G 
14.9 


Per cent. Per cent. 
1.1 

9 


Calories. 

855 


Rib ; 


890 






.9 


970 












231 
255 

250 


75.4 
70.0 
73.0 


22.1 
19.0 

20.0 


1.:: 

9.9 


1.2 
1.1 
1.3- 


465 


Do 


77o 


Do 


5.1 




585 














73.0 


20.4 


5.4 12 


605 






1.3 
1.4 

4.7 
7 1 








333 
334 
336 
351 


75.2 
7.",. 1 
74.2 
74.5 


22.4 
22.3 
20.0 
17.4 




1.1 


470 


Do 




1.2 
1.1 

1.0 


475 


Do 




570 


Do 




625 














74.8 
65.2 

39.7 


20.5 
18.2 

12.0 


3.6 
15.6 

47.7 




1.1 

1.0 
.6 


535 




1589 
2028 




995 


Pork : 

Rib 




2,235 










2069 
2071 


44.2 

22. 4 


14.5 

14.3 


36.7 




4.6 
6.5 


1,820 


Do 


56.8 




2, 605 












33.3 

v.e e, 


14.4 
16. 1 


40.7 

28.8 




5.6 

5.5 


2. 240 




2091 




1, 515 








Salt sides 2 


2125 
2126 

2127 
2128 

2129 
2130 


14.7 
2::. 1 
15.1 
18.0 

7.7 
12.0 


6.8 
10.4 
8.2 
9.3 

7.7 
0.0 


73 7 . 


4.8 
7.9 
6.1 
3.4 
4.9 
3.1 




Do" 


58. 6 
70. 6 

69. :: 
79. 7 
78.3 






Do 2 




:; 130 


Do 




:). 100 


1 ». 




3, 505 


Do 




3, 42:, 






Average 

Poultry : 


2702 

27m;, 

2756 

1042 
4049 


15.1 

to.:; 

64.0 

74. 1 

.4 


8.2 

21.1 

l;i. 1 

11.7 

.3 

.2 


71.7 

1.6 
15.6 
10.3 

99.3 




5.0 

1.0 

1.0 

.9 


3, 180 




460 


Do 




1 020 






710 


Lard 2 




4 195 


Do J 


99.8 






4, 215 











1 riii- numbers used in an unpublished compilation of analyses of American food materials. 
• Not native Alabama food material. 



14 

Table 2. — Composition of fresh, edible portion of Alabama food 'materials— Continued. 



Average 
Tomatoes 

Turnips 
Watermelon 



Fuel 

value per 

pound. 



Calories. 

3.500 
2, 990 



2.7 


3, 245 


1.4 


1, 725 


1.3 


1. 720 


1.4 


1,730 


1.3 


1,740 


1.3 


1.74(1 


1.3 


1,730 


1.2 


1. 730 




130 
205 

150 



1 Alabama Experiment Station laboratory numbers. 

2 Not native Alabama food material. 

Table 3. — Composition of water-free substanct of Alabama food materials. 



Kind of food material 



ANIMAL Km ID. 



Be< f: 

■mi loin ste i'-: . 

Rib 

Cross rib 



Reference 
number. 1 



03 
180 

226 



Nitrogen. Protein. 



Per cent. 7'< 

St. 4 1 61. 4 

8.41 

8 10 53.8 



Fat. 



Per cent. 
35. 3 

43.4 
I : 7 





231 
255 
25G 


13.69 

i 
12.13 


89.8 


Do 

Do 


63.3 

7.">. 8 










11.95 


76. 3 



5. 4 

33.1 
19. I 



Oarbo 
h\ .i rates. 



Percent. Percent. 



2.9 

2.5 

~~ 4.8 

3. 6 

4.8 

4.4 



1 The numbers used in an unpublished compilation of analyses of American food material?. 



15 



Tablh 3. — Composition of water-free substance of Alabama food materials — Continued. 



Kind of food material. 


Referenei 

number. 


Xitrogen. 


Proti in. 


Fal 


Carbo- 
hydrates. 


Ash. 


animal food— continued. 
Beef — Continued. 

Do 


333 

334 
336 

351 


Per c ni. 
1 .: 84 
13.89 
11.94 
10.92 


Per e nt. 

90. 3 
89.6 
77.6 
68. 1 


Per '•■ nt. 

5. ''. 
5.6 
18.0 

28.0 


Pt r a nt. 


Per cent. 
4.4 
4.8 


Do 




4.4 


Do 




4.0 












12. 65 

8.31 

3. 25 


81.4 
52. 2 

1!). 9 


14.2 
44.9 

Tie o 




4 4 




1589 
2028 




2.9 


Pork: 

Ribs 




M 






Do 


2069 

207 1 


:;. 74 
2.83 

3.28 
4.50 


26.0 

18.4 


65. fc 

'■'. - 




8 2 

8.4 












22.2 
31.9 


GX 5 
57. 2 




8.3 


Smoked shoulder 


2091 

2125 
2126 
2127 
2128 

212!) 
2130 




L0 9 


Salt sidc-s 1 


1.31 

2.31 
1.54 
1.98 
1.08 


7.9 

13.6 

9.6 

11.3 
8.3 
7.5 


86.4 
70.1 

83 2 

84 5 

86.4 
89.0 





5.7 


Do' 




10.3 


Do 1 




7.2 


Do 




4.2 


Do 




5.3 


Ho 




3 5 














12.9 

89.1 

5 ! - 

56.9 

.3 

.2 


80.4 

G. 7 

t::. . 

39.7 

99. 7 
99. s 




6.7 


Poultry : 


2702 

2705 
2756 

4042 

in 111 


13. 60 

8.58 

7. 97 

.04 




4.2 


Do. . 




2.7 


Eggs 




3.4 


Laid ' 






Do i 






Butter 


- 1 l 
-'60 


. 22 


1.4 
1.6 


97.8 
92. 1 




.8 


Do 




6 3 














1.5 


95.0 




3 5 












VEGETABLE FOOD. 


5036 
5037 
5038 
5039 
5040 
5041 
5042 




9.1 
9.8 
9.6 
8.7 
8.9 
9.9 
10. 5 


5.2 
5.2 
5.3 

5.2 
5. 1 
5.1 
6.0 


84.1 
83.5 
83.6 
84.6 
84.5 
83.5 
82. 1 


1 6 


Do 




1 5 


Do 




1 5 


Do 




1 5 


Do 




1 5 


Do 




1 5 


Do 
















9.5 


5.3 




1.5 








Wheat Hour ' 


5343 

5344 


*--■ 


11.2 
10.3 


1..0 
.9 


87. 4 

88.4 


.4 

.4 


Do 1 






10.7 
1.7 
1.2 

.9 
2o.2 
23.0 
7.4 
19.4 
28 1 
13.3 


1.0 

.1 

2 

.1 

1.9 

1.4 

.3 

1.5 

4.1 

3.9 


87.9 
88. 9 
97. 8 
97. 4 
70. 2 
70.7 
87. 3 

5 ■ 
80. 2 


.3 
9.4 

.8 
1.6 
7.7 
4.9 
5.0 
9.4 
12.1 
2 6 




6020 
6030 
6031 
65'28 
6529 
6547 
6557 
6560 
6586 

6642 
6643 
6644 
6645 
6646 
6652 
6653 




























Collards 


















22. 5 
24.5 
25.0 
25. 2 
25.4 
25.3 
24.4 


1.7 
1.4 
1.5 
1.6 
1.6 
1.2 
1.8 


71.4 
70.4 
69.4 
69. 1 
1 - ' 
69. 6 
69. t 


4.4 
3.7 
4.1 
4.1 
4.3 
3.9 
4.4 


Do 




Do 




Do 




Do 




Do 




Do 














24. 6 

L'7.7 
17. 'J 
29.4 
16.9 
'J 1 
14.5 


1.6 
1.8 

.8 
4.5 
1.1 

. 2 
:;'. 2 


66 i 

- 

49.6 

75.4 

72. 6 


4.1 
4.1 
6. 2 
16.5 
6.6 

9 : 




6654 

6595 
6609 

0743 
6896 












Okra 


















6861 




1" 
5. 9 


•J. 4 


91.8 


3.7 


Do 












5.2 1 

■ 3. 2 

7. 3 


1.7 

4.3 
.9 

'J. 9 


• 
05 4 






8146 




10.7 
4.8 
3.2 















'Notnative Alabama i I material. 



-Alabama Experiment Station laboratory numbers. 



16 

THE INVESTIGATIONS \T TUSKEGEE. 
THE REGION AND THE PEOPLE. 

The region around Tuskegee and the colored people who mala' up 
tlic larger part of its population and their ways of living arc described 
as follows by Mr. II. M. Smith: 

The region. — Tuskegee is situated in the eastern part of Alabama on 
the cduc of the so-called black belt. The term black belt is applied to 
,i region with boundaries not very sharply defined, but extending from 
the Gulf of Mexico northward as far as central or northern Alabama 
and Georgia, and westward to Louisiana and Texas. Two explanations 
are given of the term "black belt," one ascribing it to the soil, which in 
a large part of the region is dark in color; the other to the preponder- 
ance of the colored population. Either explanation would tit the case. 
The naturally fertile soil made slave labor profitable before the war. The 
negro population was t lien, and still continues to be, large, so that to-day 
in the county in which Tuskegee is located (Macon), the ratio of the 
negroes to the whites is over three to one. 

The negroes about TuisJcegee. — The negroes of this section, in which 
there are but few large towns, are mostly engaged in farming. Very 
few as yet own any land; the larger number work small farms rented 
from white proprietors. As a class they are improvident, they have 
very little ambition, and little incentive to work because of their igno- 
rance of any better conditions of living than those immediately around 
them. Their wants like their resources are few, so that with all their 
poverty they appear to be a happy and contented people. In the neigh- 
borhood of the Tuskegee Institute were, however, most noteworthy 
indications of progress. Comparatively few of the families lived in 
one room log cabins; a number had frame houses with several rooms, 
respectable furniture, and more or less of the conveniences of modern 
life such as are found in the houses of the working classes of other 
regions. 

Negro cabins. — In the country poetically all the negroes live in 
cabins, generally built of logs, with only one. or at most two rooms. 
The spaces between the logs were either lett open, admitting free pas- 
sage of the wind in winter as well as in summer, or were chinked with 
earth or occasionally with pieces of board. The roofs were covered 
with coarse shingles or boards and were apt to be tar from tight. The 
windows had no sash or glass, but instead, wooden blinds, which were 
kept open in all weather to admit the light. The cabins generally stood 
on posts a I'ew feet from the ground; the door was approached by a box 
or a few broken steps. The open space between the floor of cabin and 
the ground was generally occupied by dogs, with which but few families 
were not supplied. 

The one-room cabins had a door in front, a fireplace on one side, and 



17 

perhaps one or two windows in the "Side or rear walls. The one room 
served for kitchen and living and sleeping - room. ( Occasionally a small 
annex was built on the rear and served as a storeroom. 

The two- room cabins differed from those of one room in that, they were 
longer and divided in three parts. The middle division had a roof and 
floor but was open front and back, and thus served as a sort of porch. 
One of the rooms served as kitchen and living room, the other as sleep- 
ing room. The chimneys were bnilt of small logs laid against the wall 
on the outside and reached no higher than the roof, and in some cases 
not quite so high. These logs were chinked with clay, with which the 
interior was also lined. The chimney opened into the cabin, making a 
fireplace abont four feet square. The cabin floors were made of rough 
boards with cracks of varying widths. In one cabin situated close by 
a swamp, which abounded in moccasins, some of the cracks in the floor 
were an inch or more wide. In response to a question put in all serious- 
ness whether the snakes could not crawl in through them, the woman 
replied, "Oh, yes. they gets in sometimes, but I bresh 'em out." 

The furniture of these cabins was very limited, consisting of one or 
two roped bedsteads with corn-shuck mattresses and patchwork quilts, 
a small portable wooden cupboard containing a few dishes, a wooden 
chest or old trunk used as a receptacle for both food and clothing, a 
cheap pine table, a few homemade chairs, a pair of andirons and an iron 
pot in the fireplace, an earthenware jar used for a churn, and sometimes 
a clock. Occasionally there would be a few books or a picture. 

In addition to the house there was generally a small, rough shed or 
barn with walls on either three or four sides. Both the cabins and 
sheds or barns were as a rule much dilapidated. 

Gardens and farms. — A few of the families had gardens; that is to 
say, small patches of ground close to the houses were used to grow 
collards, turnips, and occasionally some other vegetables. 

The farms occupied by individual tenants varied from 20 to 60 acres. 
They were commonly spoken of as one, two, or three mule farms. The 
area which could be cultivated by one mule was variously stated at 
from 25 to 40 acres. 

Of the field crops used for food the most common were corn, sweet 
potatoes, sugar cane, and sorghum, the last two being used to make 
molasses for home consumption. On only one of the plantation farms 
visited were any cowpeas or peanuts grown. Quite a number raised 
corn for the nourishment of their families and live stock, though very 
few raised enough to supply all their needs. Some were so improvi- 
dent as to sell it as soon as it was marketable, even though they had 
to buy it back again later in the season. The staple crop was cotton, to 
which the larger part of the cultivated land was devoted. The status 
of a negro farmer here is decided mainly by the number of bales of cot- 
ton he can produce in a year. A greater diversity of crops is one of 
the great needs. Tuskegee Institute is making an effort to encourage 
12246— No. 38 2 



the cultivation of corn, peas, and other crops, both for food of man and 
to aid in the keeping of more and better live stock. 

Live stock: — The live stock of the negro farmers varied with the sea- 
son. Generally each, one had a mule or an ox, one or more pigs, fre- 
quently a cow, and very often hens. The oxen were poor and underfed. 
It was interesting to compare the small loads drawn by these small, 
half-starved creatures with those drawn by the cattle belonging to the 
Institute, which were of good breeds and thoroughly well fed and 
cared for. 

The negro fanner's life. — The negro farmer generally works about 
seven and a half months during the year. The busy seasons are two, 
that of planting and cultivating the cotton, which begins in March and 
lasts until the end of June, and that of cotton picking, which begins 
about the middle of August and continues until the latter part of 
November. The rest of the time is devoted to visiting, social life, 
revivals or other religious exercises, and to absolute idleness. The 
working season opens with the plowing of the land: planting begins 
in April, and is followed by the "chopping," i. e., the hoeing and thin- 
ning out of the cotton. This is done by both men and women. They 
swing their large hoes in a slow, regular movement, frequently keeping 
time to the tune of some plantation song. After the chopping and 
while the crop is maturing, is a period of rest called " laying-by time." 
This period the negro enjoys by holding t% bush meetings'" (camp meet- 
ings) and visiting among his friends on neighboring plantations. 
Whole families thus visit with each other for a week at a time. By 
the middle of August the cotton begins to open, and then comes a busy 
season of picking, when men and women, old and young, even the little 
children, are pressed into the work. During this season, as well as 
that of planting and chopping, work in the field begins at sunrise 
and lasts until sunset, with a short rest at noon. Toward the end of 
November the picking is over; then comes a season of general festivi- 
ties. During the winter months the men pass much of their time in 
the house by the fire. One more thrifty than his neighbor may per- 
haps spend a few days fixing up his fences, or making chairs and bas- 
kets. But few of the negro farmers work on Saturday even in the 
busy season; instead, the whole family goes to the village and does its 
marketing, which consists principally of the purchase of a little corn 
meal and salt pork for the next week's rations. 

The negro's earnings and business methods. — At the end of the season 
when the farmer has sold his cotton he has. if the crop was good, a little 
money, but this is usually soon spent and the rest of the year lie lives 
from hand to mouth. He may occasionally collect a small load of dead 
limbs and fragments of stumps of trees and sell them for what he can 
get. He also earns a little money in other ways. The rate of wages 
may be inferred from the fact that when he works out his road tax. or 
that of some white man who employs him for the purpose, he is allowed 



19 

from 40 to 50 cents per day. "When the negro has money lie is ready 
to spend it for almost anything, and the skillful trader may urge goods 
upon him the purchase of which is mosl extravagant. After his cotton 
is sold and the mortgage on the crop is paid, he may spend a large pari 
of the balance for a sewing machine or a modern cooking' range, which 
arc ultimately returned to the dealer at a large sacrifice. When he 
has no money he will buy on credit as much and as long as he can. 

The mortgage system. — The negro farmers in this region have a custom 
of mortgaging their crops, which comes partly from necessity but largely 
from improvidence. A tenant is very apt to be without the money 
needed at the beginning of the season to buy seed, tools, or a mule, 
with which to commence work, and later for the food and clothing 
necessary for himself and family until his crop ripens. He tries to get 
over the difficulty by signing a '-waive note."* giving the first right to 
so much of the crop as may be necessary to cover the indebtedness 
incurred to meet these needs. The person to whom this mortgage is 
given may be the owner of the land he tills, or the proprietor of the 
store at which his supplies are purchased. The negro knows but little 
of accounts, and the white man who holds the mortgage keeps them; 
the rates of interest are high, and the mortgagee is not always gener- 
ous or even just. At the end of the season if the crop is a failure the 
debtor has absolutely nothing; if the crop and the creditor's accounts 
are favorable there may be a fair balance on the debtor's side. This evil 
is ofteu charged in some sections to tin 1 extortion and injustice of the 
white man; but it seems probable that the shiftlessness and improvi- 
dence of the negro which inevitably accompany his ignorance are largely 
to blame. The cure will only come with education ; this must be indus- 
trial as well as intellectual. The influence of such an institution as 
that at Tuskegee in this direction is most salutary and fortunate. 

Food of the negro. — The staple foods of the negroes of this region 
are fat salt pork, corn meal, and molasses. Of late, since wheat flour 
has become so cheap, it has been considerably used. The molasses is 
made from sorghum, or -•millet,"' as it is called in this region, and sugar 
cane, both of which are grown in considerable quantities. The molasses 
from sorghum is generally preferred to that from cane. The molasses i- 
made on the farms by a very primitive process. This consists in pass- 
ing the cane between rollers to squeeze out the juice, and boiling the 
latter in open pans, which are set on furnaces roughly built of stone 
and clay. There are persons who go about from farm to farm with tin 
rollers and make the molasses. Individual farmers who have no con- 
veniences for making sirup carry their cane to other farms where it is 
worked. Only a part of the molasses used by the farmer is made on 
the farms, the rest is bought at the stores with other commodities. 

Part of the corn meal is made from the corn grown Tin the farms, the 
rest is bought from dealers, and is uniformly unbolted. 

The pork consists mostly of the fat sides, butchered and salted in 



20 

the meat-packing houses »>t' ( lliicago and elsewhere, and broughl m large 

quantities to the Southern market. Some pork is produced on the 
farms, but comparatively lew swine were seen on those visited, nor was 
any kind of meat but fat pork, not even ham or shoulder, seen in any 
Of the farmhouses. Ln the home of a well to-do carpenter, which is 
located near the Institute (p. 23), fresh beef and mutton were used 
during the two weeks of a dietary study. Probably this ease was 
exceptional; indeed, the only kind of meat which seemed to be in at all 
common use among the country people was fat pork. Whenever they 
Spoke of meat they always meant fat pork. Some of them knew it 
by no other name, nor did they seem to know much of any other meat 
except that of opossum and rabbits, which they occasionally hunted, 
and of chickens which they raised to a limited extent. 

Even among the white population in the village of Tuskegee the use 
of fresh meat was not at all large. The table of the hotel was well sup- 
plied with fried ham and pork, but there was comparatively little beef. 
Fresh beef was to D9 had at the market on two or three days in the 
week. This limited use of fresh meats could not be attributed to any 
lack of generous diet, for the tables of white people were bountifully 
spread, it seemed due to the agricultural conditions which obtain in 
the region, and to the difficulty of keeping fresh meat in the warm 
climate. The climate is not favorable to the growth of ordinary grasses 
which are so abundant in the beef-producing regions; comparatively 
few cattle are raised, and the meat is less tat. and less tender and juicy 
than that from the grazing regions farther north. In Knoxville, Tenn., 
for instance, where dietary studies have been lately made, 1 in a region 
where grass ami corn are abundant, the native beef was much more 
plentiful and appetizing, and the specimens analyzed in connection with 
dietary studies were considerably fatter, than those from Tuskegee and 
elsewhere in Alabama, and were in this respect more like those of meats 
in the Northern markets. Yeal and mutton are even less common than 
beef. No sheep were seen in the country about Tuskegee and there are 
very few in the region. 

The scarcity of fresh meat and the difficulty of preserving it doubt- 
less goes far toward explaining the dietary tastes and habits of the 
people in general in this region, if not elsewhere in the South. The 
managers of the colored schools find their students decidedly averse 
to a diet materially different from that of salt pork, corn meal, and 
molasses, to which they have been accustomed at home. 

The colored families near the village of Tuskegee, and some in the 
country, kept cows and had milk and butter. For making butter they 
used small, dasli churns of glazed earthenware called "splashers," 
which are usualjy about L5 inches high by 8 in diameter. The fresh 
milk was put directly into the churn and successive milkiugs were added 
until it contained from U to 2 gallons, and the whole churned without 

>U. s. D, pi. A.gr., Office of Experiment stations Bui. 29. 



21 

any attempt at removing the cream. The churning was done about 
once in two days, and from the above amount of milk a small saucerful 
of a soft, white, and watery butter would be obtained. The people made 
no attempt a! working it, nor did they add salt, but ate it fresh. The 
buttermilk was drunk with decided relish. 

No cows or milk were seen at any one of several cabins visited on a 
large plantation at some distance from the village where the life was 
said to be like that of the average plantation negro. The food consisted 
almost exclusively of fat pork, corn meal, and molasses. 

Cooking. — Thecooking Is of the most simple and primitive character. 
It is nearly always done over the open lire. Only two of the families 
visited had stoves. One was that of the carpenter referred to above. 
lie had been under the influence of the Tuskegee Institute. The follow- 
ing extract from a letter of Mr. Hoffman, of the Institute, who shared 
in the dietary investigations, is of special interest in this connection: 

The daily fare is prepared in very simple ways. Corn meal is mixed with water 
and baked on the flat surface of a hoe or griddle. The salt pork is sliced thin and 
fried until very brown and much of the grease tried out. Molasses from cane or 
sorghum is added to the fat, making what is known as "sap," which is eaten with 
the corn bread. Hot water sweetened with molasses is used as a beverage. This is 
the bill of fare of most of the cabins on the plantations of the " black belt," three 
times a day during the year. It is, however, varied at times; thus collards ami 
turnips are boiled with the bacon, the latter beiug used with the vegetables to sup- 
ply fat "to make it rich.'' The corn-meal bread is sometimes made into so-called 
" cracklin bread,'' and is prepared as follows: A piece of fat bacon is fried until it 
is brittle: it is then crushed and mixed with corn meal, water, soda, and salt and 
baked in an oven over the fireplace. Occasionally the negroes may have an opos- 
sum. To prepare this for eating it is first put in hot water to help in removing a 
part of the hair, then covered with hot ashes until the rest of the hair is removed.; 
thereupon it is put in a large pot, surrounded with sweet potatoes, seasoned with 
red pepper, and baked. One characteristic of the cooking is that all meats are fried 
or otherwise cooked until they are crisp. Observation among these people reveals 
the fact that very many of them suffer from indigestion in some form. 

The food and cooking - observed in the cabins visited were entirely in 
accordance with Mr. Hoffman's description, except that hour was used 
in every ease. In how far this was due to the low price which has pre- 
vailed of late, and whether the use had extended generally through 
the black belt of course is not known. It is probable, however, that 
with the decline in the price of flour the negroes have been learning to 
use it. and liking its taste and being inclined to imitate the white man 
in diet as in other things, its use has become more or less common and 
will be likely to increase. 

Clothing. — Of the clothing o&the country negroes there is little to be 
said. It was for the most part coarse, scanty, and ragged. At their 
work the people did not commonly wear shoes, and for the women a 
cloth knotted around the head served as a hat whether in the house or 
the held. 



22 

METHODS OF THE DIETARY INVESTIGATIONS. 

The details of the \\<>rk at Tuskegee were carried out in the spring 
of 1895 by. Mr. J. VV. Hoffman, of the [nstitute, and Mr. II. H. Smith, 
special agent of this Department, and in 1896 by Mr. Hoffman. Mr. 
Green, the farm manager of the Institute, was very helpful in inducing 
families to allow the investigations to be carried on in their cabins. 
The whole was under the oversight of Mr. Washington. 

The study of individual dietaries generally continued two weeks. 
On the first day the house was visited, and the pork, meal. Hour, 
molasses, milk, and other food materials on hand were weighed. Each 
day thereafter a visit was made to the house, ami if new materials had 
been bought meanwhile, they were also weighed. Arrangements were 
made by which such new materials were kept until they were weighed 
before any portion was used. As the food was generally purchased 
only once a week and consisted mainly of fat pork, corn meal, and 
molasses, the weighing of these articles was a simple matter. With 
milk, however, especial care had to be taken to insure accurate account 
of the quantity used. The weighing was done with a large grocers* 
scale and a small spring balance. At the end of the period of obser- 
vation an inventory of the food materials on hand was made as at 
the beginning. The figures of these two inventories, with those of the 
materials purchased during the study, served for computing the quan- 
tities actually consumed. The houses were generally visited once and 
sometimes twice a day. With a horse and wagon it was not difficult to 
make the rounds between breakfast time and dark. A considerable 
number ol' samples of food materials used were taken for analysis and 
transmitted to Professor Uoss in Auburn, as previously stated. 

CALCULATION OF RESULTS. 

The quantities of nutrients in the several dietaries "were calculated 
from the weights of the food materials and the proportions of nutrients 
in each. As it was not found convenient to analyze specimens of all 
the materials used in each house, enough Specimens were .selected to 
give a general idea of the composition, and the composition of the 
others was assumed from the analyses of these and of other specimens 
of similar materials. The detailed tables of results show the number 
of specimens analyzed. As the food consisted almost entirely of salt 
pork, wheat flour, corn meal, molasses, and milk, materials of tolerably 
uniform composition, the errors involved in assuming the composition 
of the specimens not analyzed could hardly be of great importance. 

The tabular statement of results beyond give the total quantities of 
food consumed by each family during the whole period of observation 
and also the estimated quantities per man per day. These latter esti- 
mates are made as follows: It is assumed that a man doing moderate ly 
hard muscular work will require on the average a certain amount 
of nutrients in his daily food, that a woman will eat less, and that 
young children will eat still less. Counting the amount for the man at 



23 

10, the proportions for women and children are taken empirically as 

follows : 

Man 1 ■ » 

Woman 8 

Boy 14 to 17 years old 8 

Girl 1 1 to 17 years old 7 

child 10 to 13 years old 6 

Child G to 9 years old •"> 

Child 2 to 5 years old * 1 

Child under 2 years old 3 

The above ratios accord with such observations of actual food con- 
sumption as are available and are used in other estimates of dietaries, 
the man to be at active and the women and children to have less or no 
manual labor. In these cases, where the women and children worked 
in the tiehls with the men, doubtless larger allowances for their food 
consumption in comparison with the men would have been more accu- 
rate. The ratios are, however, incapable of exact adjustment, and for- 
tunately are of comparatively small importance here. 

For various reasons it was found impracticable to collect the waste 
in the dietary studies. The waste was probably extremely small and 
for all practical purposes the figures reported may be considered as rep- 
resenting both food purchased and eaten. 

DETAILS OF DIETARY STUDIES. 

Part of the studies (Kos. 98-105) were made between April 25 and 
June 20, 1895. The others (Nos. 130-111) were made between Decem- 
ber 8, 1895, and February 15. 1896. The details follow: 

DIETARY OF A NEGRO CARPENTER'S FAMILY IX ALABAMA (No. 98). 

The study began April 25, 1895, aud continued fourteen days. 

The members of the family aud number of meals taken were as follows: 

-Meals. 

Man about 40 years old 42 

Woman about 35 years old (42 meals x 0.8 meal of man) equivalent 

to 34 

Boy 14 years old - 12 meals X 0.8 meal of man) equivalent to 34 

Boy 12 years old (42 meals X 0.7 meal of man) equivalent to 29 

Boy 6 years obi ( 12 meals x 0.5 meal of man) equivalent to 21 

Boy 2 years old I 12 meals x 0.4 meal of man) equivalent to 17 

Total number of meals 177 

Equivalent to one man ;'<>r titty-nine days. 

Remarks. — This family lived in the outskirts of the village of Tuske- 
gee, near the Institute. The father had been under the influence of the 
latter institution and had learned the carpenter's trade and was in the 
employ of the Institute. With his savings and labor he had built a very 
comfortable one story frame house with four rooms, as shown by the 
picture (PI. I, fig. 1 . The house was plainly but neatly ami very com- 
fortably furnished. A garden supplied the family with vegetables, and 
two cows and a number of hens and turkeys furnished milk, eggs, and 
fowl for the table. They had fresh meat frequently, as well as fruits 



24 

and vegetables. The condition of this family liad been steadily improv- 
ing since the husband came under the influence of the Institute. 
Instances of such thrift and comfort among the negroes of the region 
nre extremely rare, and were found only in connection with the Insti- 
tute. They illustrate not what the negro is. but what he may become. 

Table 4. — Food materials in dietary No. 98. 





• Composil 


on. 


Total 
cost. 




Weight used, 




Kind of food material. 


Protein. 


Fat. 


i larbo 
hydrates. 


Total 
food 
mate 
rial. 


Nutrients. 




Protein Fat. 


Carbo- 
hydrates. 


ANIMAL FOOD. 


Per ct. 

19.4 

11 11 


J\ r ct. 
5.2 
14. 'J 


/', rcent. 


$0. 10 
.54 

.51 
.39 


455 
2.040 


Grams. Grams. 

ss 24 
304 304 


Grams. 














Pork : 

Unsmoked aide bacon 1 

Lard 1 


8.0 
.3 


63.2 
99. 3 




3, 27:. 
2,380 

■ 


202 2, 070 
7 2. 363 
















.90 ; 5,655 

. 10 905 
.10 595 

. 44 990 
5. dl 57,140 


269 4, 433 

















14.7 

13.2 

1.2 

3.5 


6.5 

9.3 

82.4 

4.2 




133 59 

79 55 

12 816 

2, 000 2, 400 














Milk a 


5.2 


2. 1)71 










7. 22 67, 780 


2,885 8,091 


2,971 












VEGETABLE FOOD. 

Cereals, sugar, etc. : 


8.5 
16.8 


.8 
4.7 
7.2 


7,- 9 
73.9 
67. 
100. 
68. :: 


1.40 21.205 
. 26 9, 300 
.01 115 


1,972 170 
790 437 

19 8 

57 4 


16. 731 




6.873 




77 


Sugar 


.40 
.44 


3, 020 

4.410 


3, 020 




1.3 


.1 


3,012 






... , , , 








2.51 


38, 050 


2,838 619 


29,713 












Fruits: 

Evaporated apples 


1.7 
1.0 


2.6 

.7 


61.3 
6.8 


.08 

.10 


310 
66S 


5 8 
7 4 


190 

4.'. 
















. 18 »I5 
2. 09 39, 025 


12 12 


215 




- 


^==r_ 










631 


29,948 












Total food 








106.805 


5, 735 8. 722 


32,919 








. 









analyses of similar Alabama foods. 
-Km only determined"; protein ami carbohydrates calculated as bearing corresponding ratio to 

milk'. 

Table 5. — freights and percentages of food materials and nutritive ingredients used in 

dietary No, '<?. 



Kind of food material. 



F"K FAMIl Y. 14 DAYS 

:1. ami mutton. 
Pork, lard, elf 

Poultry 



Butter 



Pood 

mail' 
rial. 



2 195 

905 
595 
990 



Nutrients. 



Pro- 
tein. 



Fat. 



Carbo- 
hy- 
drates. 



Grams. 



Milk 57,140 



269 

1 13 

7:> 
1 
2. 000 



4.433 
59 

810 



Food 
mate- 
rial. 



Total animal food 



- 



Crams. IJ'S. 
5.50 

12.50 

2.00 

1.30 

Z.2u 

2,971 

149.50 



Nutrients. 



Pro- 
tein. 



Lbs. 

90 
.60 
.30 
.20 




0.70 

. lo 
.10 
1.80 



17.80 






6. 50 



D. 50 



Cost. 



$ I. 6 1 

.10 
.10 

.44 

5 04 



22 



U. S. Dept. of Agriculture, Bui. 38, Office of Exp'nt Stations. 



Plate I. 




Fig. 1. — Negro Carpenter's House, i Dietary No. 98. 




Fig. 2. -House and Barn of Negro Farmer's Family. (Dietary No. 96. > 




Fig. 3.— House, Barn, and Sheds of Negro Farmer's Family. (Dietaries Nos. 

100 and 130.) 



2.5 



Table 5. — Weights and percentages of food materials and nulritim Ingredients used in 
dietary No. 98 — Continued. 





r 1 

mate 
rial. 


Nut rients. 


Food 
mate- 
rial. 


N in rients. 




Blind of food material. 


Pro- 
tein. 


Fat. 


Carbo 

In- 
drates. 


Pro- 
tein. 


Carbo- 
Fat. hy- 
drates. 


Cost. 


FOR FAMILY, 14 DATS— COn. 

Cereals, sugars, starches. 


(,rn ins. 

38,050 

975 


Grams. 

2, 838 

12 


Grams. 
619 

12 


Grams. 

29,713 
235 


I.h . 

8 1. 90 

2.20 


Lbs. 
6.30 


Lbs. 

1.40 


Lb*. 
65. 50 
,50 


$2.51 
. 18 












Total \ egetable food 


39, 025 
106,805 

42 
96 
15 
10 

17 

068 


2,850 
5,735 


631 

8, 722 


20, 948 
32, 919 

50 


86. 10 
235. 60 

.09 
.21 

.03 

.02 

.04 

2.14 


6.30 
12.70 

.02 
.01 

.(il 


1.40 66.00 
19.20 | 72.50 

.01 

.17 ' 




2.09 
9.91 







PEE MAN PEB DA'S 

Beef, veal, and mutton 

Pork, lard, etc 


7 
5 
2 
1 

34 


6 

75 
1 
1 

14 
40 










.07 


.03 

.09 .11 




Milk. 








Total animal food . . . 


1,148 


49 


137 


50 


2.53 

1.42 
.01 


.11 
.11 


.30 j .11 


.12J 


Cereals, sugars, .starches.. 


645 

17 

662 


48 


11 


504 
4 
















Total vegetable food 


48 


11 


508 


1.46 


.11 


. 02 1. a 


.01* 


Total food 


1,810 

Per ct. 

2.4 

5.3 

.8 

.6 

.9 

53.5 


97 

Per ct. 

6.8 
4.7 
2.3 
1.4 
_ 2 
34! 9 


148 


558 


3.99 


.22 


.32 


1.22 


.16| 






PERCENTAGES OF TOTAL 
FOOD. 

Beef, veal, and mutton 


Per at. 

3 8 


Per ct. 










Perct. 

0.5 


50.8 

.7 

.6 

9.4 








9.1 










1.0 












1.0 


Butler 











4.4 


Milk 


27. 5 9. 


50. 9 








63.5 


50.3 


92.8 | 9.0 






72.9 













Cereals, sugars, starches.. 


35.6 
.9 


49.5 


7.1 1 90.3 

.1 .7 






25.3 








1.8 














36.5 
100.0 


49.7 
100.0 


7.2 01 








27.1 




100. 








===== 




Total f 1 


100.0 






100.0 













Table 6. — Nutrients and potential energy in food purchased in dietary No. 



Kind of food material. 



Cost. 



FOP FAMlI/i , II D \vs. 

Food purchased : 

Animal 

Vegetable 

Cota! 

J'ER MAN PER DAT. 

F I purchased : 

Animal 

\ egetable 

Total 

PERCENTAGES OF TOTAL FOOD PURCHASED 

Food purchased ; 

Animal 

Vegetable 

Total 



$7. 22 
2. 69 



Nutrients. 



Protein. 



2. 885 
2,850 



5. 7:::. 



Fat. 



l-'nel 
n alue. 
hydrates. 



Grams, 

031 



Grams. 

2.971 
'JO. '.MS 



99, 260 




32,919 2:10.000 



1,680 

2.380 



148 






4,060 



Per '■• nt. Pi r a nt /'• r cent 
92.8 9.0 41.4 

7.2 91.0 . 58 6 



ion. 



ion. ,1 






26 

DIETARY OF A NEGRO FARMER'S FAMILY IN ALABAMA (No. 99) 

Hie studj began April 25, 1895, aud continued fourteen days. 

I'lic members of the family and uumber of meals taken were as follows: 

Meals. 

Man a 1 Mint 55 years old 12 

Woman about 50 years old (42 meals ■ 0.8 meal of man . equiv- 
alent to :i[ 

Boy a 1 Mini 17 years old ( 12 meals x i'. s meal of man ), equivalent to.. 34 
Boy about 16 years old (42 meals x 0.8 meal of man), equivalent to.. 3<1 

Total number of meals 144 

Equivalent to one man for forty-eight days. 

Remarks. — This family lived some 2 miles from Tuskegee, and con- 
sisted of the husband and wife, about 55 years old, both former slaves, 
and two boys, aged 17 and 16 years, respectively. One son was learn- 
ing- a trade at the Tuskegee Institute and the other helped on the farm 
and attended the night school. The man rented about 80 acres of the 
ordinary "pine land" of the region. The house and farm were remark- 
ably well cared for in comparison with others outside the village (PI. I, 
fig. 2). The house, formerly that of a small planter, had live plastered 
rooms, two of which were rented to a son-in-law. Of their three rooms 
the family used two as bedrooms and one as a kitchen. In the latter 
room was a rack about 8 feet high. On this were hung the "sides" of 
pork which they had slaughtered and salted the previous fail. They 
had a hogshead of molasses, a barrel of wheat Hour, aud one of corn 
meal. All the pork, molasses, and corn used were raised and pre- 
pared by the husband. The kitchen was furnished with a small port- 
able cupboard, a pine table, and a few chairs. An iron pot in the fire- 
place and a frying pan made up the list of cooking utensils. A few 
plates and other dishes, with knives, forks, and spoons, sufficed for the 
table, which was without a cloth. The cooking was done in the fire- 
place, where the bread was baked without yeast or baking powder, 
and the meat (salt pork) was fried. 

In the rear of the house were a barn, a shed, and a small garden. 

The live stock consisted of a mule, cows, pigs, and hens. The cows 
furnished the family with plenty of butter and buttermilk. 

The larger part of the farm was devoted to cotton. Tbis, with corn. 
sugarcane, sorghum, and a few sweet potatoes, made the list ol' crops. 
The crops were not mortgaged. The farmer, despite his advanced age, 
was the most thrifty and progressive man of his class observed in the 
region. 

The wife worked in the held during the busy season. 



27 



Tab] e 7. — Food materials in dietary No. 90. 





( imposition. 


Total 
cost. 




AVeig 


it used. 




Kind of food material. 


trill. 


Fat. 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 




Nutrient 


s. 




Tro- 
tein. 


Fat. 


Carbo- 
h\ drates. 


ANIMAL F<< ID. 


/•■ r ct. 
8.0 
13.2 
2. G 
1.2 


63. 'J 
9.:s 




-o.7l 

.04 

7.07 

.09 


Grams. 

4.775 

2 1 5 

80, 220 

200 


(n-itms. 

■:,*■: 

32 

2, 086 

2 


a rums. 

3,018 

23 

2, 486 

165 




Egga i 






Milk 2 


::. 1 3.9 
82.4 


:; 129 


Butter 1 














7.94 

1.10 

.06 
.05 
.26 


85, 440 


2,502 


5, 692 


3 129 




9.9 
7.3 








VEGETABLE I < " D 

Cereals, sugar, etc. 


.9 

4.1 


77.7 
66.7 
100. 
68.3 


17, 480 

2, 245 

385 

2, 045 


1,731 
164 


157 
92 


13, 582 


Corn meal 1 


1,497 
385 




1.3 


'."i' 


34 


3 


1 S07 






Total vegetable food 






1.53 


22, 755 


1,929 


252 


17 "71 




= 






Total food 


9.47 


108, 195 


4, 431 


5,944 


20,400 











1 Average of analyses of .similar Alabama foods. 

2 Fat only determined ; protein and carbohydrates calculated as b< 
age milk. 

Table 8. — Weights and percentages of food materials and 

dietary Xo. 90. 



aring corresponding ratio to aver- 
nutritire ingredients used in 



Kind of food material. 



Food . 
mate- 
rial. Pro- 



Xutrients. 



Carbo- 

Fat. hy- 
drates. 



Food 

mate- 
rial. 



FOR FAMILY, 14 HAYS. 



Pork, lard, ete. 

Eggs 

1 '.utter , 

Milk 



Total animal food - - - 

Cereals, sugars, starches.. 

Total \ egetable food. 

Total food 

PER MAX I'EK DAT. 



Grams. Grams. Grams. Grams. Lbs. 

4,775 382 :;, 018 10.50 

245 32 23 50 

200 2 165 .50 

60,220 2,086 | 2,486 3,129 176.90 



85,440 2.502 5,692 
22, 755 1, 929 252 



22,755 1,929 



252 



Xutrieuts. 



Pro- 
tein. 



Lbs. 

0.80 

.10 



3,129 188.40 



17.271 i 50.20 



17,271 i 50.20 



5.50 



108,195 4,431 5,944 20.400 238.60 



Pork, lard. etc. 

Eggs 

Butter 

Milk 



4 

1 . 072 



G3 
1 
3 



9.80 



. 22 

.01 

.01 



Carbo- 
hy- 
drates. 



Cost. 



Lbs. Lbs. 

6.70 $0.74 

. 04 
.09 

'. 7. 07 



.40 
5.50 



12. oo 



. 50 38. 10 
.50 



32.10 

45. 00 



1.53 
9.47 



Total animal food 


I, 780 


52 


119 


65 


3.92 


. 11 


.20 


.14 


.16* 


Cereal-, sugars, starches. - 


474 


40 


5 


360 


1.05 


.09 


.01 


.80 




i getable food. 


474 


40 


5 


360 


1.05 


.09 


.01 


.80 


.03J 


Dotal food 


2,254 


92 


124 


425 


4.97 


.20 


.27 


.94 


. 19J 






ES OF TOTAL 


Per ct. 

4. 1 

2 

•> 
7f! 2 


Pet ct. 

-.7 
.7 

17.1 


Per ct. 

50.8 

.4 

2.8 

41.8 


/ er ct. 










Pcrct. 
7.8 











.4 


Butter 








.9 


Milk 


15.3 






74 7 










79.0 


56. 5 


95.8 


15.3 
84.7 










83.8 
























16.2 










Col alvi 


21. o 


43.5 
100.0 


4.2 


84.7 








16.2 



















1 

























28 



Iaiu i 9. Vutrients and potential energy in food purchased in dietary Xo. 99. 





Cost. 


Nutrients. 


Fuel 
value. 


K ind of food material. 


Protein. 


Fat. 


( larho- 
liydrates. 


FOB FAMILY. 11 I' LI S. 

purchased . 


$7.94 
1.53 


Grams. 

2. 502 
1 . 929 


Grams. 

5, 692 

252 


Grams. 

3.129 

17,271 


Calories. 
76,020 




81,060 






Total 


9.47 


4,431 


5, 944 


20, 400 


157,080 






PI B MAN PES DAT. 

Fund purchased : 


.16* 
.03| 


52 

40 


119 

5 


65 
360 


1,585~ 
1,685^ 








Total 


. 192 


92 


124 


425 


3,270 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


/'. > r, ,,,'. 

83.8 

16.2 


J'er cent. 
56.5 
43. 5 


Per a nt. 

95.8 
4.2 


Per cent. 
15.3 

84.7 


■ 

Per cent. 

48.4 




51.6 






Total 


100.0 


100.0 


100. 


100.0 


100.00 



DIETARY OF A NEGRO FARMER'S FAMILY IX ALABAMA (No. 100). 

The study began April 25, 1895. and continued fourteen days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man about 35 years old 42 

Woman about 35 years old (42 meals X 0.8 meal of man) equivalent 

to 34 

Child 11 years old (42 meals X 0.6 meal of man) equivalent to 25 

Child 7 years old | 12 meals X 0.5 meal of mam equivalent to 21 

Child 4 years old ( 12 meals x 0.4 meal of man) equivalent to 17 

Two children under 2 years of age (84 meals X 0.3 meal of man) 

equivalent to 25 

Man visitor 14 

Total number of meals 178 

Equivalent to one man for fifty-nine days. 

Remarks. — This family was composed of husband and wife and five 
children. The cabin was built of logs and had two rooms(Pl. I, fig.3). 
One. used as living and sleeping room, contained two beds and a few 
small pieces of furniture. The kitchen was provided witli a pine table, 
one or two chairs, a small portable cupboard, the usual pot and frying 
pan, and a few dishes for the table. There was no churn, as the family 
had no cow. In the cupboard were a piece of salt pork and a jug of 
molasses, and near by a sack of corn meal. The provisions were pur- 
chased each week, and toward the close there was very little left in the 
house. Fried pork and corn pone, cooked in the fireplace,, composed 

the daily diet. 

A mule, an ox, and a pig made up the live stock. 

The farm was planted chiefly to cotton. A small patch was devoted to 
sugar cane. There was no garden, and the cotton was cultivated close 
up to the cabin dour. 

This tanner had been in the habit of mortgaging his crops each year. 



29 



but under the influence of the Institute and the farmers' conferences 

he was trying to better his condition and was working this year without 

a mortgage. 

Table 10. — I'ood materials in dietary No. 100. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


v . Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Pat Carbo- 
*'"■ hydrates. 


ANIMAL FOOD. 


Peret. 

8.0 

.3 


Per et. 
63. 2 

99.3 


Per cent. 


$0.25 
.24 


Grams. 
1, 590 

1,44.'. 


Grams. 

127 
4 


Grams. 

1,005 


Grams. 


Lard 1 




1,435 














.49 


3, 035 


131 


2, 440 















VEGETABLE FOOD. 

Cereals, sugar, etc. : 


9.6 

7.3 
7.5 


.8 

4.1 

.4 


78.3 
66.7 
79.3 


.03 
. 58 
.08 


9, 470 

•JO, 920 

710 


9119 

1, 527 

53 


76 

858 

3 


7,415 


Rice 1 


13, 954 
563 














1.29 

.01 


31, 100 
255 


2,489 
6 


037 21,932 




2.2 


.4 5.7 


1 15 










1.30 


31,355 


2, 495 


938 21,947 














1.79 


34, 390 


2, 620 


3,378 21.917 




1 







1 Average of analyses of similar Alabama foods. 

Table 11. — Weights and percentages of food materials anil nutritive ingredients used in 

dietary Xo. 100. 





Food 
mate- 
rial. 


Nutrients. 


Food 

mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


FOR FAMILY, 14 DAYS. 

Pork, lard, etc 


Grams. 

3,035 


Gratns. 

131 


Grams. 

2, 440 


Grams. 


Lbs. 
6.70 


£6«. 
0.30 


Lbs. 

5.40 

2.10 


Lbs. 

48.40 


$0.49 


Cereals, sugars, starches.. 


31, 100 


2,489 
G 


937 i 21,932 
1 15 


68. 50 
. 00 


5.50 


1.29 
.01 












Total vegetable food. 


31, 355 

:u.:;oo 


2, 495 
2,626 


938 
3,378 


21,947 


69.10 
75.80 


5.50 
5.80 


2.10 


48.40 


1.30 




21.947 


7.50 


48.40 


1.79 








TER MAN PER DAY. 


51 


2 


41 


.11 


.01 


.09 












Total animal food . . 


51 


2 


41 


.11 


.01 


.09 




.ooj 


Cereals, sugars, starches . . 


527 
5 


42 

4 


16 | 372 


1.16 
.01 


. 09 


.04 


.82 
















Total vegetable food 


532 


42 


16 372 


1.17 


.09 


.04 


.82 


.021 


Total food 


583 


44 


57 372 


1.28 


.10 


.13 


.82 


.03 






PERCENTAGES OF TOTAL 
FOOD. 


Perct. 

8.8 


Perct. 

■ 5.0 


Peret. 

72. 2 


/'. r ct. 








Per ct. 
27 4 


















8.8 


5.0 


72.2 










27.4 














Cereals, sugars, starches.. 


on. 4 
.8 


94.8 
•2 


27. 8 99. 9 
.1 








72 1 
























91.2 
100.0 


95.0 


27.8 


100.0 










72. 6 

















100.0 


100. 


100.0 










100.0 











30 



Table 12. — Nutrients and potential energy in food 'purchased iw dietary 2?o. 100. 





Cost. 




N lit I ii lit 3 




Fuel 
value. 


Kind of food material. 

■ 


Protein. 


Fat. 


Carbo 
hydrates. 


FOE FAMILY, 14 DAYS. 

Food purchased: 


$0.49 
1.30 


Grams. 

131 

2, 195 


Grams. 

2 140 

938 




' >alori< s. 

23. 230 




21. 947 


1.08,930 


rota] 


1.79 


2, 026 


3.378 


21. 947 


132. Kin 






PER MAN PEE HAY. 

Food purchased : 


• 00| 
. 02J[ 


2 

42 


41 
16 


395 


Vegetable 


372 


1.845 






Total 


. 03 


44 


57 


372 


2, 240 


PERCENTAGES OF TOTAL F 'URCHASED. 

1 'ood purchased: 


/■< r <•' nt. 
27. 4 
72.6 


Per <■■ nt. 
5.0 
95.0 


/'. i CI at. 
72. 2 
•21. 8 


/•> i a nt. 


Percent. 
17.6 




LOO.O 


82, 1 


Total 


LOO.O 


100. 


100.0 


lt'o. (. 


100.0 



DIETARY (IF A NEGRO FARMER'S FAMILY IX ALAl'.AMA (No. 101). 

The study began April 26, 1895, and continued seven days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man about GO years old 21 

Woman about 55 years old (21 meals >; 0.8 meal of man) equiva- 
lent to IT • 

Two children between Id and 14 rears old (12 meals X 0.6 meal of 

man) 25 

Child between 6 and 10 years old (21 meals X 0.5 meal of man) 

equivalent to 11 

Child 4 years old (21 meals X 0.4 meal of main equivalent to 8 

Man visitor 15 

Total number of meals "97 

Equivalent to one man for thirty-two days. 

Remarks. — This family consisted of six persons — the husband, wife, 
and four children. A mortgage had caused them to he sold out the 
year previous, and they were now clearing up a new place on a piece of 
land which was more than a mile hack from the traveled road, and of 
which only a part had previously been cultivated. The cabin, however, 
was better than the majority. It contained four rooms, and a small log 
lint in the yard served as a kitchen (PI. II, tig. 1). The soil was sandy 
and very poor. The land was partly covered with pine trees, full of 
stumpsand second growth. Cotton, cane, sweet potatoes,and cowpeas 
had been planted. The woman worked all day in the tield. 

The live stoek consisted of a mule, two cows, and some hens. Milk 
and eggs were used, and occasionally the family indulged in theluxury 
of sugar and coffee. The provisions were purchased by the week. The 
cooking was done with a stove, and the diet was somewhat better than 
that in several other cabins where studies were made. 



U. S. Dept. of Agriculture, Bui. 38, Office of Exp'nt Station. 



Plate II. 




Fig. 1.— House of Negro Farmer's Family. (Dietary No. 101 




Fig. 2.— House of Negro Sawmill Laborer. (Dietaries Nos. 102 and 131, 




Fig. 3. House of Negro Cotton Plantation Laborer. (Dietary No. 103. 



31 

All the possessions of the family were under mortgage, but their three 
oldest sons were working for the mortgagee to assist in payment. This 
accounts for their having such a good cabin after the previous year's 
reverses. 

Table 13. — Food materials in dietary No. 





Composition. 




Total 
, osl 




W, ig 


lit used. 




Kind "i' food materia] 


Pro- 
tein. 


Fit ' 

' '• hydrates. 


food 
mate- 
rial. 




Nutrii nta. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOI '!>. 

Port : 


P, 1 ct. 

8.0 
.3 


Per ct. Pe 
63 2 


■ cent. 


$0.52 

.15 


drums. 
90 


Gravis. 

239 

3 


1, 890 
899 


Gra mt 


Lard 1 


99.3 ... 






I ggs 1 


13.2 
1.2 
3. - 

3.(1 


-ui::;- 




.07 
.13 
. 26 

.39 

.34 


3. 895 
640 
595 

4. 125 

12.40m 


242 
84 

7 
168 
374 


2, 789 
60 
490 
204 
62 




Butter ' 

Milk* 

Buttermilk 


82.4 ... 

4.0 
. 5 


5.7 
4.8 


252 

598 










1.79 


22, 015 


875 


3.605 


850 










VEGETABLE FOOD. 

< lereals, sugar, etc. : 

Wheat flour ' 


9. 6 

7.3 


.8 
4. 1 


78.3 
66.7 
95. 


.56 
.23 

.10 


8,390 

- - 
905 


■ 
604 


67 






5 523 




860 


















.89 


17. 57.". 


1.409 


4M0 


12. 952 










Total food 








2.08 


39. 590 


2 284 


4.011 
















1 A verage of anah ses of similar Alabama foods. 

'-' Fat only determined ; proteinand carbohydrates calculated as bearing corresponding ratio to-aver- 
age milk. 



Table 14. — Weights and percentages of food material* and nutritive ingredients used in 

dietary No. 101. 



Nutrients. 



Food 
Kind of food material. mate- 
rial. 



I'r... 
tein. 



Carbo- 
Fat. hy- 

drates. 



Food 
mate- 
rial. 



Nutrients. 



Pro- 
tein. 



Carbo- Cost. 

Fat. hy- 

drates. 



FOR FAMILY. 7 HAYS. 

Pork. lard, ete 

Eggs 

Butter 

Milk 

Buttermilk 



Grams. <;rams. Grams 



3, 895 
640 
595 

4, 425 
12,460 



242 

84 



168 
374 



. 789 

60 

49n 

204 

62 



252 

598 



Total animal food 



Cereals, sugars, starches .. 
Total \ egetable food. 



'.'2. 015 



875 3. 605 



17 57" 1,409 
1 li'l. 



406 12,952 
lor, 12,952 



Total food 

PEli MAX PES DAY. 



Pork. laid. etc. 



Butter 

Milk 

Buttermilk.... 



39,59o 2,284 1,011 



122 


7 


20 


3 


19 .. 




138 


5 


389 


12 



Lbs. 
8.60 
1.4 J 
1.30 

9.7o 

27.5o 



Lbs. 

O. 50 

.2o 



48 50 



38.80 

- - 



3.10 

3. 10 



87.30 



5.00 



Lbs. Lbs. 

6.20 

.in 

1.10 

. 50 0. 60 
1.30 



$0.67 

.13 
.20 
.39 
.34 



7.90 



.90 
.90 



1.90 



28.50 



30. 40 



1.79 

789 
.89 

2. 68 



2 hi 

15 oi 

7 

2 19 . 86 



.02* 
.oi 



Total animal food 



Cereals, sugars, starches 
Total \ egetable food 



27 



113 



27 



1.51 



.24 



Total f 1. 



549 
549 


44 

44 

71 


' 


405 
432 


1.21 
. 1- 21 

2.72 


.10 

. lo 

L6 


.03 
.03 


.89 
.89 




1,237 


.27 


. 95 


■'■>. 



32 



Table ii. — Weights and percentages of food materials and nutritive ingredients used in 
dietary No. 101 — Continued. 





Pood 
mate 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


< !arbo- 
Fat. hy- 
drates. 


Pro 
tein. 


Fat. 


< larbo- 

by- 
drati s. 


CoM. 


PEHCEN PAGES 01 V( 1 \\ 
i 0( ID. 


Per ct. 

9.8 

1.6 

1.5 

11.2 

31.5 


Perot 

lu. ti 

3.7 

.3 

7.3 

LC. 1 


/'/'/■ ct. 

09. (i 

1.5 












/'. ret. 
25 


Egj - 












4.8 
9 7 




12.2 
5.1 










Milk 


1.9 








14 




1.5 4. :i 






1" 7 










55.0 

44.4 
44.4 

100.0 


38.3 

61.7 
61.7 

Kin. 


89. 9 6. 2 






06.8 

33.2 
33.2 

100.0 


Cereals, sugars, starches . . 
Total vegetable food. 


10. 1 
10.1 

100.0 


93 8 

93.8 

100.0 















: ; 













Table ir>. — Nutrients and potential energy in food purchased in dietary No. 101. 





Cost. 


• 


Nutrients 




Fuel 
\ alue. 


Kind of food material. 


Protein. 


Fat. 


i larbo 
hydrates. 


FOB FAMILY, 7 DAYS. 

Food purchased : 


$1.79 
. 89 


875 
3. 409 


Gram*. 
3, 605 

400 


Grams. 

850 

1 2, 95 J 


< 'alories. 

10. 000 




62, 655 






Total 


•2.68 


2, 284 


4,011 


13, 802 


103, 255 






PEE MAN I'Ell DAY. 

food purchased : 


•05* 
.02| 


27 
44 


113 

13 


405 


1,270 




1. 960 






Total 


.08^ 


71 


126 


432 


3, 230 




PERI 1 M WJE 01 TOTAL FOOD PUECHASED. 

Food purchased : 


/'< r cent. 
GO. 8 
33.2 


Per cent. 

38. 3 

61.7 


Per <•- ni ■ 
89. 9 
10. 1 


Pi r ct ut. 

6.2 

93.8 


P< /■ cent. 
39.3 




00.7 






Total 


100 


100. 


100.0 


100.0 


100.0 







DIETARY OF A NEGRO SAWMILL LABORER'S FAMILY IN ALABAMA (No.102). 

The study began April 27, L895, and continued seven days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man aboui 26 years old 21 

Woman about -I years old (21 meals x 0.8 meal of man) equiva- 
lent to 17 

( lit] 11' j ears <>U (21 meals x 0.6 meal of man | equivalent to 13 

l'w o children between 2 and 1 years old ( 12 meals \ 0. 1 meal of man | 
equivalent to 17 

Cotal number of meals 68 

Equivalenl to one man for bwenty-three days. 

Remarks. — This family, living on a small farm, consisted of husband 
and wife, an adopted daughter of L2, and two younger children. The 



33 



husband worked in a sawmill and received .">0 cents a day, paid in 
merchandise. The wife worked in the field. The husband was a step- 
son of the family mentioned in study !So. 101. The two farms joined, 
and the people assisted one another in their farm work. 

The cabin was made of logs and had oue room, which served as living 
and sleeping room, and an addition in the rear, not more than feet 
wide, which was used as a kitchen (PI. II, fig. 2). The living room con- 
tained two beds, a few other small pieces of furniture, and a fireplace. 
The kitchen had a cupboard, a pine table, and a fireplace. The house 
had two doors, but was without windows. The cabin was compara- 
tively new, and better than many of its class. The furnishings, how- 
ever, were as poor as those of the ordinary one- room cabins. 

The food consisted of salt x>ork, corn meal, and molasses, with butter, 
buttermilk, "clabber," and a few eggs. For live stock the people had 
an ox, a cow, and a few hens. They had no garden, the farm crops 
were like those of No. 101, cotton, with a little cane, cowpeas, and sweet 
potatoes. 

Table 16. — Food materials in dietary No. 102. 





C 


omposil 


ioll. 


Total 
cost. 




Weig 


it used. 




Kind of food material. 


Pro- 
tein. 


Fat. 


( Jarbohy- 

drates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
trin. 


Fat. 


Carbohy- 
drates. 


ANIMAL FOOD. 


Per ct. 

8.0 

13.2 

1.2 

3.0 
3.3 


Per ct. 
63.2 
9.3 
82. 4 
.5 
4.0 




$0. 29 

.07 
. 11 
.92 
.05 


Grams. 

1,630 

425 

240 

1,815 

10,435 


Grams. 

130 
56 
3 

54' 
344 


Grams. 

1,030 

40 

198 

9 

417 




Eggs ' 






Butter ' 






Buttermilk ' 

Milk 1 


4.8 
5.0 


87 
532 






1.44 

.'.'4 
.14 
.06 
.36 


14,545 


587 


1,694 


609 




9.6 

7.3 


.8 
4.1 





VEGETABLE FOOD. 

Cereals, sugar, etc. : 


78.3 
66.7 
95.0 
68.3 


3, 64.3 
5,100 

540 
3, 670 


350 
372 


29 

209 


'J. 854 








1.3 


.1 


47 


4 


2,507 










.80 


12, 955 


769 


242 


















2.24 


27, 500 


1,356 


1,936 


9,885 









1 Average of analyses of similar Alabama foods. 

12210— No. 38 -3 



34 



Table 17. — Weights and percentages of food materials and nutritive ingredients used in 

dietary No. 102. 





Food 
mate- 
rial. 


Nutrients. 


F 1 

mate- 
rial. 

Lbs. 

3. 60 
1 . 00 
.50 

23. 00 
4.00 


Nutrients. 

Pro Carbo 

t i Fat b 3 
'"" drates. 




Kiml of t""<l material. 


Pro- 
tein. 


Fat. 


< 'arho- 

l,v- 
drates 


Cost. 


FOE FAMILY, 7 D&.YS. 


< trams. 

1,630 

425 

240 

10,435 

1,815 


Grams. 
130 

56 

3 

344 

54 


Grams. 
1,030 

40 
L98 

417 
9 


Grams. 


Lbs. 
0.30 

.10 

.80 
. 10 


Lbs. 

2.30 
.in 
.50 

.90 


Lbs. 

1. 10 
.20 


$0.29 

.07 

11 


Eggs 


522 

87 


Butter . 


Milk 


92 




05 






Total animal food . . 


14,5-15 

127955 
12,955 

27, 500 


587 

769 
760 

1,350 


1,694 

242 
242 


609 

9,276 
9,276 


32.10 

28.5H 
28. 50 


1.30 

1.70 
1.70 


3.80 

.50 

.50 


1.30 

20.50 
20.50 


1.44 


Cereals, sugars, starches . . 
Total \ egetable food. 


.80 

.80 




1,936 


9,885 


60.60 


3.00 


4,30 


21.80 


2 24 






PER MAN l'EB DAY. 


71 

18 

10 

454 

79 


6 
3 

15 


45 
2 


18 


23 
3 


. 16 

.04 

.02 

1.00 

. 17 


.01 

.(11 

.03 
.01 


.10 






Eggs 






Butter 


.02 

.04 






Milk 


. 05 

.01 


'"'.'6<3J 


Total animal food . . . 


632 


26 


74 


26 


1.39 


.06 


.16 


.(16 

.89 

.89 

.95 




Cereals, Bugars, starches. . 
Total \ egetable food. 

Total food 


563 

563 

1,195 


33 

33 

59 


11 

11 

85 


403 
403 

429 


1.25 
1.25 

2.64 


.07 

.07 

.13 


.02 
.02 

.18 


.0JJ 
.09J 




PERCENTAGES OF TOTAL 
FOOD. 


Perct. 
5. 9 

1.5 

.9 

38. 

6.6 


Per ct. 
9.6 

1.1 

.2 

25. 4 

4.(1 


Per ct. 

53. 2 

2.1 

10.3 

21.5 

.4 


Per ct. 








l'ir ct. 
13.0 


Eggs 










' 3. 1 












4.9 


Milk 


5.3 
.9 








41. 1 










2.2 




1 








52. 9 

47. 1 
47.1 


43.3 


87.5 


6.2 










64.3 














Cereals, sugars, starches . 


56. 7 
56.7 


12.5 
12.5 


93.8 
93.8 










35.'7 










35.7 














Total food 


100.0 


100.0 


100.0 


100.0 






1 


100.0 













Table is. — Nutrients and potential energy in food purchased in dietary No. 102. 



Kind of food material. 



FOR FAMILY. 7 HAYS. 

Food purchased ; 

Animal 

Vegetable 

Total 

PEB MAN J'KII DAY. 

Food purchased : 

A nimal 

Vegetable 

Total 

il KCENTAQES OF TOTAL FOOD PI RCHASED 

Food purchased : 

Animal 

Vegetable 

Total 



Nutrients. 



( !ost. 



Protein. 



i larbo 
hydrates. 



Fuel 

value. 



Gravis. Grams. Grams. Calories. 

$1.44 587 1,694 C09 20,660 

.80 769 242 9,276 43,435 



2.24 



1,356 1 ,936 9,885 04,095 



.061 
. 03* 



59 



85 



Per <•' nt. Per cent. Pi r <•< /// 
64. 3 43. 3 87. 5 

35.7 56.7 12.5 



100.0 



26 

403 



900 

1.890 



129 



I', i- cent. 

6. 2 

93.8 



2. 790 



Per cent. 
32.2 
67.8 



35 

DIETARY OF A NEGRO COTTON PLANTATION LABORER'S FAMILY IN ALABAMA 

(No. 103). 

The study began May 12, 1895, .and continued fourteen days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man about 30 years old - 12 

Woman about 80 years old (42 meals x 0.8 meal of man) equivalent 

to :;i 

Woman about 40 years old (42 meals X 0.8 meal of man) equivalent 

to ;: 1 

Child Hi years old ( 12 meals x 0.8 meal of man) equivalent to 34 

Child 14 years old (42 meals X 0.7 meal of man) equivalent to 29 

Child 3 years old (42 meals X 0.4 meal of man) equivalent to 17 

Child 1 year old (42 meals X 0.3 meal of man) equivalent to 12 

Total number of meals 202 

Equivalent to one man for sixty-seven days. 

Remarks. — This family consisted of the husband, wife, another woman 
quite old, and four children. 

They occupied a log cabin of two rooms on a plantation of 1,200 
acres, 8 miles from the village (PI. II, tig. 3). The plantation was divided 
into small farms averaging 40 acres, and rented to some thirty families. 
This family bought their supplies from the proprietor, and gave him as 
security a mortgage on their crops. The provisions, instead of being 
purchased by the week, as was so commonly done, were bought in 
larger quantities once in four or six weeks, and stored in a log hut 
close by the house. The provender for the mules was likewise bought 
in quantity. With the exception of a small vegetable garden of collards, 
the farm was planted entirely with cotton. 

The live stock consisted of two mules and three hogs. 

Table 19. — Food materials in dietary Xo. 103. 





Composition. 


Total 

cost. 


Weight used. 


Kind (if food material. 


Pro- 
tein. 

Perct. 

8.0 


Fat. 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOOO. 


/'. r ct. 
63. 2 


Per r, at. 


$4.87 


Grams. 
27,615 


Grams. 

2, 209 


Grams. 

17,453 


Grams. 






Total animal food 








4.87 


•27, 615 


2, 209 


17,453 














VEGETABLE FOOD. 

( lereals, sugar, etc. : 


7.3 
9. G 
1.3 


4.1 
.8 
.1 


66.7 
78. 3 
68.3 


.97 

.90 

1.49 


32 590 
14, 740 
14,970 


2, 379 

1,415 

L95 


1,336 

lis 
15 


21 738 

11,541 

In ">i 


















3.36 


62, 300 


3,989 


1,469 


43, 503 










Total food 








8.23 


89,915 


6,198 


18, 922 


43, 503 











1 AMru'ii ct analyses ;:i similar Alabama bods. 



36 



Table 20. — Weights and percentages of food materials and nutritive ingredients used in 

dietary Xo. luS. 





Food 

mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 
drates. 


Pro- 
tein. 


Fat. 


( !arbo- 

diates. 


Cost. 


FOB 1 \M1!.Y. U DAI -. 

Pork, lard, etc 

Cereals, sugars, starches.. 


C in ma. 
27,615 
62, 300 


Grains. 

2, 209 
3,989 


Grams. 
17,453 
1,469 


Grams 

43, 503 


Lbs. 

60.90 
137.30 


Lbs. 
4.90 
8.80 


Lbs. 

38. 50 

:;. 'jo 


Lbs. 
95.90 


$4.87 
3. 36 


Total food 


89, 915 


6,198 


18,922 43.503 


198.20 


13.70 


41.70 


95.90 


8.23 










PEB MAN PKB DAY. 


412 

930 


33 

60 


261 
22 


649 


.91 
2.05 


.07 
.13 


.57 
.05 


1.43 


.071 


Cereals, sugars, starches. - 


.05 


Total food 


1,342 


93 


283 


649 


2. 96 


.20 


.62 


1.43 


. 12± 






PERCENTAGES OF T" 1 \l. 
FOOD. 

Pork, lard, etc 

Cereals, sugars, starches.. 


Per ct. 

30. 7 
69. 3 


Per ct. 

35.6 
64.4 


Per ct. 

92.3 

7.7 


Per ct. 










Perot. 

59.2 


1011. 






40. S 








100.0 


100.0 


100.0 


100.0 


' 




100.0 




1 







Table 21. — Nutrients and potential energy in food purchased in dietary No. 103. 





Cost. 


Nutrients. 


Fuel 

value. 


Kind of food material. 


Protein. 


Fat. 


Carbo- 
hydrates. 


FOR FAMILY, 14 DAYS. 
Food purchased : 


$4.87 
3.36 


Grams. 

2, 209 
3,989 


Grams. 
17,453 
1, 469 


Grams. 


r 71/ii, i, j. 
171,370 




4::, 503 


208, 380 






Total 


8.23 


6, 198 


18, 922 


43, 503 


379, 750 






PER MAN PER DAY. 

Food purchased : 


.074 
.05 


33 

60 


261 
22 




2.560 




649 


3.110 








.12J 


93 


283 


649 


5. <V70 







PERCENTAGES OF TOTAL FOOD PURCHASED. 

Fond purchased : 


Per cent. 
59.2 

40.8 


Per cent. 
35.6 
64.4 


Per cent. 
92.3 

7.7 


Per cent. 


Per cent 

45. 1 




100.0 


54.9 








100.0 


100.0 


100.0 


100. 


100.0 







DIETARY OF A NEGRO COTTON PLANTATION LABORER'S FAMILY IN ALABAMA 

(No. 104). 

The study began May 12, 1895 and continued fourteen days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man about 1.") years old 1-' 

Man 22 years old 1- 

Woman about 50 years old (42 meals X 0.8 meal of man) equiva- 
lent to :;| 

Girl 16 years old ( 12 meals X 0.7 meal of man) equivalent to 2!) 

Total n urn her of meals 1 1" 

Equivalent t < • one man for forty-nine days. 



37 

Remarks. — This family was composed of husband, wife, and two grown 
children. They lived on the same plantation as the family in dietary 
No. 103 and their condition was very similar. They, however, purchased 
their provisions in small quantities by the week. The cabin was situ- 
ated on the bank of a creek bordering a swamp, and a cupboard, meal 
barrel, a few chairs, a pine table, and two beds furnished the house. 

Their live stock consisted of one mule and a pig. The farm was 
planted entirely to cotton. All the women worked in the field. 

Table 22. — Food materials in dietary Xo. i i. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat, 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOOD. 


Perct. 

8.0 


Per ct. 
03.2 


Percent. 


$3. 16 


rams. 

17,915 


Grams. 


dniuis. 


Grams. 

















3. 16 


17,915 








7.3 
9.6 
1.3 










. 




VEGETABLE FOOD. 

Cereals, sugar, etc. : 


4.1 
.8 
.1 


66.7 
78.3 
68.3 


1.26 
.58 
.54 


21,005 
19.050 
5, 430 


1,533 

1,829 
71 


861 

152 
5 


14, 010 

14,916 
3,709 


W heat Hour ' 














2. 38 


45, 485 
63, 400 


3,433 
4,866 


1, 018 
12, 340 


32, 635 




== 












5.54 




Total food 


32, 635 











1 Average of analyses of similar Alabama foods. 

Table 23. — Weights and 'percentages of food materials and nutritive ingredients used in 

dietary Xo. 104. 





Food 

mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 




Kind of loud material. 


Pro- 
tein. 


Carbo- 
Fat. hy- 
drates. 


Pro- 
tein. 


Fat. 


t larbo- 

hy- 
drates. 


Cost. 


FOB FAMILY, 14 DAYS. 

Pork, lard, etc 

< 'ereal-. sugars, starches. . . 


Grams. 
17,915 

45, 485 


Grams. 
1,433 
3,433 


Grams. Grams. 

11.322 

1,018 32,635 


Lbs. 
39.50 
100.30 


Lbs. 
3. 10 
7.60 


Lbs. 
25.00 
2. 20 


Lbs. 
72.66 


$3. 16 

•J. 38 


Total food 

PER MAN PER HAY. 

Pork, lard, etc 

( 'ereal-. sugars, si arches. . . 


63,400 

300 
928 


4,866 12,340 32,635 

29 231 

70 21 666 


139.80 

.81 

2. "1 


10.70 

.06 
. 15 


27. 20 

.51 

.05 


72. 00 
1.47 


5. 54 

•06J 
.04J 




1 , 294 

Per ct. 

28. :: 

71.7 


99 252 fififi 


2. 85 


.21 


.56 


1.47 


•11* 

Per ct. 

57 


I ERi ENTAGES ' IF Ti ITAL 
FOOD. 

Pork, lard, etc 


Perct. Perct. 
29.4 91.8 


Per ct. 


t lereals, sugars. starches . . . 


7ii. 6 


100. 








4 ! 














Total food 


100.0 


100. 


100.0 


100. n 





38 



Table 24. — Nutrients and potential energy in food purchased in dietary \~o. 104. 





Cost. 




\llll irllls 




Fuel 
value. 


Kind of food material. 


Protein 


Fat. 


Carbo- 
hydrates. 


FOH 1- A Ml 1.1 . 1 I DAYS. 

Pood purchased : 


$3. 16 

2. 38 


Grams. 

1. 133 

::. 133 


Grams, 
11,322 

1,018 


Grams. 


Calories. 

Ill, 170 




32, 035 


157,345 






Total 


5. 54 


•1. 866 


12.340 


32, 635 


268, 515 






PER MAN PER HAY. 

Food purchased : 


.06J 

.ul; 


2.) 
70 


231 

21 




2, 270 




066 


3.210 






Total 


•11.1 


99 


252 


666 


5,480 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per cent. 
57.0 
43.0 


Per cent. 
29. 5 

70.5 


Per cent. 

91.8 

8.2 


Per cent. 


!'( r cent. 
41.4 




100.0 


58.6 


Tola! 


100.0 


100.0 


100.0 


100.0 


100.0 







DIETARY ol' A NEGRO FARM MANAGER'S FAMILY IX ALAISAHA (No. 105). 

The stady began June 10. 1805, and continued ton days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man about 44 years old 30 

Woman 22 years did (30 meals X 0.8 meal of man) equivalent to 24" 

Woman 22 years old (30 meals X 0.8 meal of man) equivalent to 24 

Woman 23 years old (30 meals X 0.8 meal of man) equivalent to 24 

Boy 13 years old (30 meals x 0.7 meal of man) equivalent to 21 

Total number of meals 123 

Equivalent to one man lor forty-one days. 

Remarks. — This family consisted of a husband, wife, two women, one 
a niece of the family and the other a visitor, and a boy. They lived on 
the Tnskegee Institute farm, of which the husband was manager, in a 
five-room cottage. Their home was furnished in modern style, simply 
yet neatly. The wife was one of the teachers in the Institute. The 
niece, 22 years old, assisted in housework; the boy attended school 
and did chores around the house; the visitor was a dressmaker. The 
cooking w;is plain. Plenty of oil and fat was used in the preparation 
of their food, as is the case in nearly all Southern cooking. 



39 



Table 25. — Food material* in dietary No. 



Kind of food material. 



ANIMAL FOOD. 



Beef, round steak 1 
Pork: 

Bacon ' 

Lard ' 



i imposition. 



: used. 



Pro- 
tein. 



Per et. 
L9.4 



8.0 

.3 



Total 

Poultry, chicken 1 

Egps ' 

Butter 1 

Milk 

Buttermilk ' 



Total animal food. 
VEGETABLE FOOD. 



Cereals, sugar, etc. 
Flour, wheat ' . 
Molasses < 



9. 8 
1.3 



I at 



Per et. 
5.2 



63. 'J 
99. :: 



< 'arbo 

hj drates, 



14.7 


6. 5 


13.2 


!i. :: 


1.2 


82. 1 


3.3 


4.0 


3.0 


. •> 



Total 

cost. 



Total 

food 
in .i ti 
rial. 



Per cent. 



Nutrients. 



Pro 

tciii. 



Fat. 






5.0 
4.8 



$0. 18 



Grams. Grams. Grams. Grams. 



3,345 



1.06 

. 12 
11 
.•20 
,04 
.13 



6, 180 

1 105 

595 

455 

4 so 
4. 875 



1 84 14,48.". 



78.3 

os. 3 



.6.1 
.27 



9,070 
2, 720 



154 



9 



2, 1 1 I 
2,815 



277 
162 

79 
5 
16 

140 



4. 929 
72 



5 515 



•-T1 
35 



24 

231 



2' 8 



7. 102 

l , *:m 



Total 



,87 11.790 



Vegetables : 

Beans, string . 

Beets 

Cabbage 

Corn, green... 

Okra 

Onions 

Tomatoes 



2.2 


.4 


1.6 


.1 


2.1 


.4 


2.8 


1.1 


2.0 


.4 


1.7 


.4 


.8 


.4 



9.4 
9.6 

14. 1 

9. 5 
9. 9 

::. 9 



.70 
.05 



1. 190 

1 . 955 

6,350 

1,020 

115 

935 

795 



8 960 



26 

31 
133 
29 

■1 
16 



112 

-- 

368 

144 

11 

93 

:;i 



Total . 



1.07 ' 12,360 



Fruits, nuts, etc 
Blackberries 
Peaches 



2.1 



7.5 
13.4 



1,360 
1,305 



Total 

Total vegetable food 

Total food 



.08 | 2,665 



102 
175 



26 



2.02 | 26,815 I 1,175 



160 



10, 184 



:; 86 11,300 2 01 I 



1 I 142 



1 Average of analyses of similar Alabama foods. 



Taulk 26. — Weights and •percentages of food materials and nutritive ingredients used m 

dietary No. 105. 



Kind of food material. 



r i 

mate- 
rial. 



Nutrients. 



FOK FAMILY, 10 DAYS. 

Grams 

Peel', veal, and mutton 79.". 

Pork, laid. etc 6, 180 

Poultry 1, lo.". 

Eggs 595 

Putter 455 

Milk 480 

Buttermilk 4,875 



Pro 
tein. 



Carbo 
l al hy- 

drates. 



F 1 

mate 

rial. 



Gram -. 


(, Kllll >. 


154 


11 


L'77 


1 929 


162 


72 


79 




5 


375 


16 


19 


146 


24 






24 
234 



Lbt. 
1.80 

13.60 
2.40 
1.30 
I. 00 

1. 1" 

10.70 



Nuti i 


Pro- 
tein. 


Fat. 


drates. 


Lbs. 


Lbs. 


Lbs. 


0. 3 I 


ii. i.i 




llll 


[0 - i 




. 10 


.'JO 




.DO 


.10 
.80 




.10 


.in 


0. 10 


.30 




.50 



Cost. 



!.06 
. 12 

. 11 

.'J I 
.ot 
. 13 



Total animal food ... II. Is". 

Cereals, sugars, starches .. 1 1.790 

Vegetables 12 360 

Fruits 2 665 



839 5,515 



1.9U 1 90 12. lo 



Total v egetable food 
Total l 1 



26, 815 



243 

■jo 



9 17 



27.20 
5.90 



2. I HI 

.50 

.10 



.20 
. 10 
.10 



19.80 

2. I" 



1.84 



- 
1.07 
.03 



1, 17.". 



160 10,184 



59. lo 



41, 300 -.'.on .". 675 10, 142 91.no 



2.60 



.40 22. 50 









40 

Tabli 26.- Weights and 'percentages of food ma»eria*8 and nutritive ingredients used in 
dietary No. 105 — Continued. 





1 'ood 
mate- 
rial. 


N atrients. 


Food 

male 

rial. 


Nutrients 


. 




Kind of food material. 


Pro- 
tein. 

Orams. 

i 

7 
4 
2 


Carbo- 

Fat. lij 

d rates. 


Pro 

trill. 


Fat. 


i larbo- 


i lost. 


PI R M \\ I'l l: DAI . 


in 
L51 
27 

14 

11 
L2 

11 SI 


Grams. 

1 

120 

2 

1 

9 


Qra tns 


Lbs. 

0, hi 
.34 
.06 
.03 
.02 
n | 


/ bs 

n. nl 
.02 
.01 


Lbs. 








0. 27 






1 '. ill 1 1 IV 












|$nl ter 




.02 










Buttermilk 


:i 


l 


6 




.01 


o.oi 




Total animal food . . - 


353 


20 


134 6 


.78 


.05 


- 29 


.01 


$0. 04J 


( Jereals, sugars, starches . . 


288 

301 

65 


22 

6 

1 


2 

1 
1 


219 
23 

7 


.63 
.67 

.14 


05 
.01 


.01 




.48 
06 

.01 
















Total vegetable food 


G54 
1,007 

Perct. 

1.9 

15.0 

l! 4 

1. 1 
1.2 

11.8 


29 

liT 

Per ct. 

7. 7 
13 8 
8.0 

9 
.2 

.8 

7.:; 


4 

_ 138" 

Per ct. 

0. 7 
80. 


249 


1.44 


.00 


.01 


. 55 

.li" 


.05 


Total food 


13 


2. 22 


.11 


.30 


.09J 


i \ ■ . i 01 TOTAL 
FOOD. 


Per ct. 


Per ct. 

4 7 


Pork, lard, etc 








27 5 




i 3 






3 1 


Eggs 


1.0 

G.O 

. ;i 












2.8 














5 2 


Milk 


.2 










1.0 




i 2 2 










3 4 
















33. 1 

in, r, 

29. 9 

0.4 


41.7 
45.0 

i 2. o 
1.3 


97.2 , 2.4 
1.3 1 85.8 

1.0 11.1 
2. 7 










47.7 










===== 


' 


_ " _ 22. 5 












27.7 


Fruits 








2 1 
















04.9 


58. 3 


2.8 -97. G 










52. 3 














Total food 


100.0 


100. 


100.0 100. 










100.0 



















Table i'T. — Nutrients and potential energy in food purchased in dietary No. 105. 



Kind of food material, 



UIL1 . li' MAN s. 



Food purchased : 

A ninia! ... 

Vegetable.. 



Total. 



'I R M V\ PI I 



irchased : 

\ ii imal 

table... 



Food purchased 

Animal 

\ egetable ... 



Total. 



Cost. 



Total 

i PCRCH VSED. 



2. 02 



\ ni rients. 



Protein. 



Fat. 



I arlio 
li\ dl ales 



Grams, (irams. Qrams. 
839 5,515 

1,175 160 



Fuel 
\ alue. 



55, 700 
48. 060 









2,014 5,675 10, 142 



1 ;i 
4 



G 
'J 19 






111 






255 



103, 850 



1.360 
1, 175 



2,5::5 



/'. r cent. I'i r cent 

47.7 II 7 07. 2 2. I 5:t.G 

58.3 2. - 97 6 16. I 



loo.ii 100. o 



41 

DIETARY OF A Nl'.iiko FARMER'S FAMILY IN ALABAMA (No. 130). 

Tlif study began December 8, 1895, and continued twelve days. 

The members of the family and unniber of meals taken were as follows: 

Meals. 

Man 35 years old 36 

Woman 35 years old (36 meals x 0.8 meal of man equivalent to 29 

Boy 12 years old I 36 meals x 0.6 meal of man equivaleul to 22 

Child about 8 years old (36 meals ;< 0.5 meal of main equivalent to. 18 
Child about li years old (36 meals v 0.5 meal of man equivalent to. 18 
Child about 3 years old (36 meals X0.4 meal of man equivalent to . 11 
Infant (36 meals x 0.3 meal of man equivalent to 11 

Total number of meals 1 18 

Equivalent to one man for forty-nine days. 

Remarks. — This was ;i winter dietary of the same family as No. 100. 
The same typical foods were used as in the spring with the addition of 
sweet potatoes. The latter were cooked by roasting in hot ashes. 

Table 28. — Food materials in dietary No. ISO. 





< '.imposition. 


Total 
cost. 




Weigh! used. 


Kind of i' 1 material. 


Pro- ... Carbo 
tcin. ' ' hydrates. 


Total 

food 
mate 
rial. 


Xutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOOD. 

Pork: 


/'<■/• et. Per et. J', r et. 




Grams. 


Grams. 


Grams 


Grams. 



Bacon 1 

Lard.. 



66.1 

100.0 



$0.32 1,815 136 1,200 
.15 905 905 



Total animal food. . 
VEGETABLE F< IOD. 



2,720 



136 2,105 



< 'oin meal ' — 

Molasses i 

Sweel potatoes 



l.o 
1.5 



4.2 
.1 



05. 9 
71.8 
23.1 



.4a 10.330 
. 50 4, 990 
.34 20,310 



1,225 

50 

305 



Total vegetable food. 



1.29 41,630 1,580 



Total t 1 



1.76 44,350 1,710 



686 10, 761 

5 3, 583 

122 4, 691 



813 



2,918 



19,035 

19. 035 



'Average of analyses of similar Alabama foods. 



Table 29. — Weights and percentages of food materials <ui<l nutritive ingredients used hi 

dietary No. 



Food 

Kind o! food mali rial. mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrient s. 


Cost. 


Pro- 
tein. 


Fat. 
2, 105 


( !arbo 

In 
drates. 


Pro- 
tein. 


Fat. 


i larbo- 
drates. 


FOR FAMILY, 12 lews. ^.^^ 

Pork, lard, etc 2,720 


Grams. 

i::o 


/. bs . 
6.00 


Lbs. 


Lbs. 
4.60 


Lbs. 
$0.47 


Total animal food ... 2, 720 


130 
1,275 





6.00 
91.80 


.30 


4.60 


47 


Cereals, sugars, starches 21,320 
v, getables 20.310 


691 
122 


l.r,:il 


- 
.70 


1.50 
.30 


10.40 .31 


iblef 1 41,630 1,580 


813 




3.50 


- 


12.00 1 29 


1 nl.ll food 41. 350 


1,716 


2,918 
43 




- 


0.40 


42 00 1 76 




12 .01 




Pork, lard, etc 56 3 








Total animal f 1 ... 56 


3 


i : 




.12 


.09 




.01 


Cereals, sugars, starches.. 4:!5 
iles 414 


26 
6 


14 
3 


293 .96 .06 

.91 .01 


.01 


21 








Total vegetable food. 840 


32 


17 


1 . 87 


,n7 

IIS 


.hi 


- 


Total f 1 905 


35 


llil 























42 



Table 29. — Weights and percentages of food materials <nui nutritive ingredients used in 
dietary No. ISO — Continued. 





Food 
mate 
rial. 


N utrients. 


Food 
mate 
rial. 




\ ui rients. 




Kiml of food material. 


Pro 

din. 


( larbo- 
Fat. hy- 
drates. 


Pro 

tiin. 




Fat. 


( larbo 

,''- N 
drates. 


Cost. 


PERCENTAGES OF I'M U. 


/'. r ct. 
6.1 


Perct. 

7.0 


Perct. Perct. 
72.1 










Perct. 

26 7 




1 










6.1 

48.1 

45. 8 


7.9 


72.1 1. 












26.7 






















74.3 1 23.7 1 75. 1 
17. s 4.2 24.6 






54.0 










19.3 












93.9 
100. 


92.1 1 27.9 100.0 
100.0 100.0 Hin.d 








73. 3 








= 














1(10. 

















Taki.i: 30. — Nutrients and potential energy in food purchased in dietary No. ISO. 







Nutrients. 




Fuel 
\ alue. 


Kind of food material. 


Cost. 

Protein 


Fat. 
Grams. 

2. 105 
813 


( larbo- 
hydrates. 

Grams. 

19, 035 


1 1 »K 1 \MII.\ . 12 HAYS. 

Food purchased ; 


Grams. 

$0.47 136 

1.29 1,580 


Calories. 

20, 130 




92, 080 






Total 


1.70 1,716 


2,918 


19. 035 


112,210 






i'l i: MAN PEK DAY. 
Food purchased : 


.01 3 
.02$ 32 


43 

17 




410 




389 


1,885 






Total 


. o::.\ 35 


00 


389 


2, 295 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


/'. r <• nt. Per e< /it. 
26. 7 7. 9 
73. 3 92. 1 


/■. r (■■ nt. 
72.1 

27. 'I 


Per cent. 


Per cent. 
17.9 




100.0 


82 1 






Total 


100.0 100.0 


ioo.o 


100.0 


100.0 







DIE l \i:v OF A NEGRO S \ w MILL LABORER'S FAMILY IN" ALABAMA (No. II 1). 

The study began December 8, 1895, and continued twelve days (2 meala per day). 
The members of the family and number of meals taken were as follows: 

Meals. 

Man about 26 years old 24 

Woman aboul 25 years old (24 meals x 0.8 meal of man equiva- 
lelll to 19 

Woman about 18 years old (24 meals x 0.8 meal of man) equiva- 
lent to 19 

Child aboul I yearsold 24 meals x 0.4 meal of man) equivalent to.. 10 

Child about 2 years old (24 meals x 0.3 meal of man i equivalent to.. 7 

Total number of meals 71' 

Equivalent to one man for forty days. 

Remarks. — This was a winter dietary of the same family as No. L02. 
The only change in the dietary was in the use of cowpeas. The husband 
wt iikcd ;is usual in the sawmill while the wife spent her time sewing. 



43 



Table 31. — Food materials in dietary No. /.:. 





Composit 


ion. 


Total 
coal 




Weight used. 




Kind of food material. 


Pro- 
tein. 


Fat, 

Perct. 

60. 1 
100.0 
82.4 


( Jarbo- 
hydrates. 

Per ct. 


Total 
fond 

mate 
rial. 




Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
li\ drates. 


ANIMAL FOOD. 
Pork : 


Perct. 

7.5 


$0. 72 
. 19 

.30 


<, rams. 

4. 080 

1. 135 

680 


Grams. 

306 

8 


t, ,« HIS, 

2. r,!47 

1. 135 

560 


Grams. 


Lard 






Butter ' 


L. 2 


















1.21 


5, 895 


314 


4. 392 












VEGETABLE FOOD. 


7.5 
9. G 


• 

4.2 
.9 


65.9 
78.3 
95.0 
61.3 

2:;. 1 


.90 
.10 
.12 
.05 
.04 


3,630 

13,620 

i 050 

1,815 

2, 130 


272 
1,308 


153 

12:: 


2,392 


Flour ' 


10,664 




998 




21.6 
1.5 


1.4 
.6 


392 
39 


25 
13 


1 113 




419 












1.21 
2.42 


22, 245 
28 11" 


2.011 
2, 325~ 


314 


15.586 




== 




Total food 




1 7ii.' 


15, 586 









Average of analyses of similar Alabama funds. 



Table Ml'. — Weiahts and percentaqes of food material* and nutritive ingredients used in 

Dietary No. 131. 





Food 

mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Carbo- 
Fat. hy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


FOH FAMILY, 12 HAYS. 


Grams. 

5,215 
680 


Grams. 

306 

8 


drains. Grams. 

3,832 

560 


Lbs. 

11.50 

1.50 


Lbs. 

0. 70 


Lbs. 

8.50 

1.20 


Lbs. 


$0.91 




.30 






Total animal food . . . 


5,895 

18,300 
3, 945 


314 

1,580 

431 


4.392 


13. 00 



40.30 

8.70 


.70 
3.50 

.'.10 


9.70 

.69 

. 10 


31.00 
3.40 


1.21 


Cereals, sugars, starches.. 
Vegetables 


276 14, 054 
38 1,532 


1.12 
.09 


Total vegetable food 

Total food 

PEU MAX PER DAY. 


22.24") 
28, 1 in 

130 

17 


2, 011 
2, 325 

8 


314 15,586 
4. 706 15, 586 

™ 

14 


49. 00 
02. 00 

. 28 
.04 


4.40 
5.10 

. 02 


.70 
10.40 

.21 
.03 


34. 40 
34.40 


1.21 
2.42 


Butter 












Total animal food . . . 


147 

457 

'.in 


8 


110 


.32 


.02 


.24 


.03 


Cereals, sugars, starches 


39 

11 


7 351 
1 39 


1.01 

22 


.09 

. 02 


.02 


.77 

.0.1 








Total vegetable food 


556 


50 


8 


390 


1.23 


.11 


.02 


.86 


.03 




703 


58 


1 1 - 390 


1.55 


.13 


.26 


.86 


06 






PERCENTAGES OF TOTAL 

Fl >i if. 


Per ct. 

is.;, 

2.4 
20. 9 


Pei ct. 

. 13.2 
.3 

13.5 

68. n 

1- 5 


81.4 
11.9 


Per ct. 








Perct. 


Butter 








12 4 














93.3 






























65.1 
14.0 

79. 1 


5. 9 90. 1 










i<; 3 


Vegetables 


.8 












::. 7 














Total vegetable food 


86.5 


6.7 


100.0 










50. 














Total mud 


100.0 


li 












100. 



















44 

Table :'>:'>. — Nutrients and potential energy in fond purchased in dietary So. 181. 





Cost. 




Nutrients 




Fuel 
value. 


Kind of food material. 


Protein. 


Fat. 


li\ drates. 


FOB 1 AMU ■> . 12 HAYS. 

Food purchased : 


$1.21 
1.21 


Grams. 

314 
2,011 


Grams. 

4,392 

314 


Qra ms. 
15, 586 


* 'aloi ii s 
4". 135 




75, 065 






Total 


2.42 

.03 

.03 


2, 325 


4,706 


15, 586 


117 200 






rF.lt MAN PEB DAT. 

Food purchased : 


8 
50 


110 

8 




t, 055 




390 


1.880 


Total 


.06 


58 


118 


390 


2, 93.". 


PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 

Animal 


Per cent. 

50. (i 
50.0 


Per cent. 

13.5 
86.5 


"Per cent. 

0.7 


]'?>■ cent. 

"""ioo.o 


Per cent. 
36.0 
64.0 


Total - 


100.0 


100.0 


Km (i 


100.0 


L00 i) 







DIETARY OF A NEGRO FARMEK'S FAMILY IN'ALABAMA (No. 132). 
The study began December 8, 1895, and continued twelve days. 
The members of the family and number of meals taken were as follows: 

Meals. 

Man about L0 years old 36 

Woman about 17 years old (36 meals X 0.8 meal of man) equiva- 
lent to. . .. 29 

Girl about 18 years old (36 meals x 0.8 meal of man) equivalent to.. 29 
Child about 11 years old (36 meals X 0.6 meal of man | equivalent to. 22 
Child about s years old (36 meals X 0.5 meal of man) equivalent to. 18 

Infant (36 meals x 0.3 meal of man) equivalent to 11 

Total number of meals 145 

Equivalent to one man for forty-eight days. 

Remarks. — This family lived in a one-room log cabin on a planta- 
tion of 1,800 acres about 5£ miles from Tuskegee. They bad a small 
barn rudely constructed of pine logs. The live stock consisted. of two 
hogs, three hens, and a turkey. They cultivated a "one mule farm" of 
.'!<> acres raising cotton almost entirely and that under mortgage. The 
winter was spent in almost total idleness. The house furniture con- 
sisted of two beds, a rude pine table, four homemade chairs, a chest, 
and a clock worth about $10. 

Table 34. — Fond materials in dietary No. 132. 



Kind of r 1 material. 



ANIMAL Pi M ID. 



Pork : 

Fresh pork ' 
Bacon ' .... 
Lard 



Total animal f 1 



( imposition. 



Pro 
tein. 



Perct. 

in. 6 

7..". 



Fat. 



Carbo 

b\ (1 rail's. 



Total 

rust. 



Per ct. 
41.9 
66. 1 
100.0 



Per ct. 



). 32 
. 52 
. 23 



Weighl used, 



Total 
f I 

mate- 
rial, 



drums. 
2, 355 
1,815 
1 160 



Nutrients. 



Pro- 
tein 



Grams. 
L36 



1.07 ". 5 10 



386 



Vat . 



< larbo- 
hydrates. 



Grams. 

971 

L, 200 

! 360 

3,531 



1 A \ erage of analyses of similar Alabama foods. 



45 



Tabi e 31. — i'ovd mat<rials in dietary No. 132 — Continued. 



Kind of l I material. 



VEGETABLE 1 OOD. 

Corn meal ' 

Molasses ' 

( incus 1 

Sweet potatoes 

Total vegetable food 

Total food 



Composition. 



Pro- 
tein. 



( larbo- 

h\ drates 



Per ct. 

7.5 
1.0 
3.8 
1.5 



Per ct. 

4.2 
.1 
.9 
.6 



/'i r ct. 

65. 9 

71.8 

8.9 

23.1 



Total 

CllSt. 



\v. Lghta us' d. 



.84 



1.91 



Total 
food 

mat i- Pro- 
rial, teiu. 



Nutrients. 



drams. Oram*. 

9, 070 080 

4,110 41 

905 31 

7.710 . 116 



Fat. 



( !ai bo- 
hydrates. 



Grams. 
381 

4 
8 
46 



21,825 



27,355 



871 






439 



5, 977 

2.97:; 

81 

1 781 

10,812 



3,970 



10,812 



Average of analyses of similar Alabama foods. 



Table 3-3. — Weights and 'percentages of food materials and nutritive ingredients used in 

dietary No. 132. 



Kind of food material. 



Food 

male- 
rial. 



FOR FAMILY. 12 DAYS. ,, ; . ((m? 

Pork, lard, etc 5,530 

Total animal food ... 5,530 



Cereals, sugars, starches.. i 13,210 
Vegetables 8, 615 

Total vegetable food.l 21, 825 

Total food ' 27,355 



Nutrients. 



Pro- 

leill. 



Fat. 



Carbo- 
hy- 

drates. 



Grams. 



721 
150 



3, 531 



< trams. 



F 1 

mate- 
rial. 



Lbs. 

12.20 



Nutrients. 




Pro- Carbo 
t( m - drates. 


Cost. 


Lbs. Lbs. Lbs. 
0.90 7., si 


$1.07 



3,531 12.20 



385 

54 



8, 950 
1,862 



29. 10 
19.00 



1.60 

. 30 



.90 
.10 



19. 70 . 66 

4.10 .18 



PER MAN PER HAY. 

Pork, lard, etc 

Total animal food . . . 

Cereals, sugars, starches.. 
Vegetables 

Total vegetable food. 

Total food 



275 
180 



570 



PERCEN1 M.I s OF TOTAL 
FOOD. 

Pork, lard, etc 

Total animal food. 

Cereals, sugars, starches . . 
Vegetables 



139 10,812 
3,970 10,812 



48.10 
60.30 



1.90 

2.80 



8.80 



2;. so 
23.80 



.st 

1.91 



20 



48.3 
31.5 



30.7 



57.4 
11.9 



88.9 



9.7 
1.4 



186 
39 



.61 

.40 



225 



82.8 
17.2 



Total vegetable food. 79.8 

total food 100.0 



69.3 
100.0 



11.1 

100.0 



100. 
100.0 



1.20 



.03 
.01 



.16 
.02 



.01^ 
.04 



56. 



56.0 



34.0 
9.4 



44.0 
100. 



Table 3t>. — Nutrients and potential energy in food purchased in dietary No. 





Cost. 


Nutrients. 


Fuel 

\ alue. 


Kind of food material. 


Protein. 


Fat. 


i larbo- 

li\ drates 


FOR FAMILY. 12 DAYS. 

Food purchased : 


$1.07 

.84 


Grams. 

186 

871 


Grams. 

i 1 1 


Grams. 


31. 1.0 


Vegetable 


10.812 


51 !I80 


Total 


1.91 


1.257 


3. 970 


10.812 









46 

Table 36. — Nutrients and potential energy in food purchased in dietary \o. 182 — Cont'd. 





Cost. 




Nutrients 




Fuel 

\ .line. 


Kind of food material. 


Protein. 


Fat. 


Carbo- 
h j d rates. 


PER MAN PES DAY. 

Food purchased: 


SO. "'.'1 


Grams. 

R 


<iniiiia. 
74 
9 


Grams. 
225 


Calories. 
720 


\ egetable 


.0l| 18 


1 USD 






Total 


.04 


26 


83 


225 


1 800 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased ; 


56.0 


Per cent. 


Per cent. 

88.9 
11. 1 


/'. /' C( nt. 

100.0 


Per cent 

39 8 




44.0 69.3 


6 i 2 






Dotal 


100. 


100. 


100.0 


100.0 


10 00 







DIETARY OF A NEGRO (WOMAN) FARMER'S FAMILY IX ALABAMA (No. 133). 

The study began December 8, 1895, and continued twelve days (2 meals per day). 

The members of the family aud number of meals taken were as follows: 

Meals. 
Woman 00 years old (24 meals X 0.8 meal of man) equivalent to. . .. 19 

Woman 32 years old (24 meals x 0.8 meal of man) equivalent to 19 

Girl 12 years old (24 meals X 0.6 meal of man) equivalent to 14 

Boy 11 years old (24 meals X 0.6 meal of man) equivalent to 14 

Boy 7 years old (24 meals X 0.5 meal of man) equivalent to 12 

Total number of meals 78 

Equivalent to one man for thirty-nine days. 

Remarks. — This,famiTy lives on a plantation about 7 miles from Tus- 
kegee. The home life and conditions were probably the same as thirty 
years ago. The house was a one-room frame structure, roughly finished 
aud very simply furnished. The live stock, kept in a barn, consisted 
of a cow, an ox, and six chickens. The reut of their farm was one and 
one-half bales of cotton. The family spent most of the winter in split- 
ting pine rails and fishing. 

Table 37. — Food materials in dietary No. tSS. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro 

tern. 


Fat. 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOOD. 

Beef 


Perct 
19.4 

7.5 


Perct. 

5.2 

66.1 

100.0 


Per cent. 


$0. lit 

.72 

.23 


Grams. 
455 

4,080 
1,360 


Grams. 

88 
306 


Grams. 
24 

2.697 
1,360 


Grams. 








Lard 






















1.05 

.57 
. 63 

.50 
.03 


5,895 

22, 680 
8,620 
1,990 

510 


394 

1,701 

828 
50 


4,081 

953 

78 
.1 






7.5 
9.6 
1.0 
3.8 








VEGETABLE FOOD. 


4.2 
.9 
.1 
.9 


65.9 
78.3 
71.8 

8.9 


1 1 '.in; 




6 749 




3 583 




19 5 


45 






Total vegetable food 








1.73 


36, 800 


2,598 | 1,041 


25, 323 












Total food 








2.78 


42, 695 


2,992 B. l«a 


25, 323 















1 Average of analyses of similar Alabama foods. 



47 



Tahle 38. — Weights and percentages of food materials ami nutritive ingredients used in 

dietary No. 133. 





1 1 

mate- 
rial. 


Nutrients. 


food 
mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Carlio- 
Fat. hy- 
drates. 


Pro- 
tein. 


Fat. 


hy 
drates. 


Cost. 


FOR FAMILY, 12 DAYS. 

Beef, \ eal, and mutton. . . 
Pork, lard, etc 


C rums. 

455 

5, 440 


Grams. 

88 

300 


Grams. Grams 

21 

1,057 


Lbs. 

1.00 

12.00 


Lbs. 

0.20 
.70 


Lbs. 

0. 10 
3.90 


Lbs. 


$o.l0 
.95 


Total animal food. . . 

Cereals, sugars, starches.. 


:.. so:, 

36, 290 
510 


394 

2, .'.7'.' 
19 


4, 081 

1, 036 
5 


25. 278 
45 


13.00 

Si), on 
1.10 


.00 
5.70 


9.00 
2.30 


55.70 

.10 


1.05 

1.7o 
.03 








Total \ egetable f 1 - 


36, 800 
42, 695 


2, 508 


1,011 


25, 323 
25, 323 


81.10 


5.70 


2.30 


55.80 


1.73 


Total food 


2,992 


5, L22 


94.10 


6.60 


11.30 


2.78 


PER MAN PER DAY. 

Beef, v eal, and mutton. . . . 


12 
139 

151, 


2 

8 


1 

lot 




.03 
.30 

.33 

2.05 
.03 










.02 

.02 
.15 


.23 








'total animal food . . . 


10 


105 




.23 




.02| 


Cereals, sugars, starches.. 
"Vegetables 


931 

13 


66 

1 


26 


618 

1 


.00 1.43 




Total vegetable food. 


044 
1,095 


67 
77 


26 
131 

Per ct. 

. 5 
79.2 


649 

640 

Per ct. 


2. 08 
2.41 


.15 

.17 


.00 1.43 


.041 


Total food 


I. 13 


.07 






PERCENTAGES OF TOTAL 
FOOD. 

Beef, veal, and mutton. .. . 


Per ct. 

1.1 
12.7 


Per et. 

3.0 
10.2 








Perct. 

3.6 








] 2 












13.8 


13. 2 


79.7 










37.8 
















Cereals, sugars, starches. . 
Vegetables 


85.0 
1.2 


86.2 
.6 


20.2 
. 1 


99.8 




61.1 
1.1 













Total vegetable food. 


86.2 


86.8 


20. 3 


100.0 









62.2 








= 






100. 


100.0 


100.0 


100.0 








100.0 













Table 39. — Nutrients and potential energy in food purchased in dietary X<>. h:.:. 





Cost. 


Nutrients. 


Fuel 

value. 


Kind of food material. 


Protein. 


Fat. 


• larbo- 
hydrates. 


Fill! FAMILY. 12 DAYS. 

Food purchased : 


* l.i if. 
1.73 


Grams. 

394 
2,598 


Grams. 

4,081 
1,041 


i,rn HIS. 


' 'alories. 




2.".. :>2:: 








Total 


2.78 


2. 092 


5,122 


25, 323 


163, 730 




PER MAN PER DAY. 

1 1 purchased : 


.023 

.041 


10 
67 


105 
26 








649 








Total 


.07 


77 


131 


040 


4. 195 




PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 

Animal 


Per cent. 
37.8 
62.2 


/'. r cent. 
13. 2 

86.8 


Per c-nt. 

79. 7 
2i>. 3 


Per cent. 






100.0 


7.-.. s 




Total 


100. 


100. 


100.0 


100. 


100.0 





48 



DIETARY OF A tfEGRO PARMER'S FAMILY IN ALABAMA (No, 134). 

The study began January 6, L896, and continued eleven days (2 meals per day). 
The members oi the family and number of meals taken were as follows: 

Meals. 
Man Hi years old 22 

Woman 10 years old (22 meals X 0.8 meal of main equivalent to 18 

Girl 20 years old (22 meals x 0.8 meal of man) equivalent to 18 

Total number of meals 58 

Equivalent to one man for twenty-nine days. 

Remarks. — This family was located on a large plantation, Similes from 
Tuskegee, and occupied one room of a two-room frame cabin, the other 
half being occupied by another family. They managed a one-mule farm 
of 30 acres, which was free from mortgage. The husband worked in 
the swamp during the winter cutting fence rails. In the summer the 
family had a small garden with a general assortment of vegetables. 
The live stock consisted of a mule and a hog. 

Table 40. — Food materials in dietary Xo. 134. 





Composition. 


Total 
cost. 


Weight used. 


Kind oi' food material. 


Pro- 
tein. 


Fat. 

Per ct. 

41.9 

66.1 
100.0 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FO< 'P. 

Pork : 


Per ct. 

10.6 
7.5 


Per •■■ nt. 


$1.00 

.16 
.14 


Grams. 

I 535 
905 

820 


Grams. 

481 
68 


<ini ins. 

1,900 

598 

820 


Grams. 






Lard 




















1.30 


0. 260 


549 


3,318 














VEGET u:i 1 ! '( 


7.5 
9. 6 

1.0 
1.5 


4.2 


65. 9 


.45 
.45 
.16 

.07 


n;, 330 
6,805 

1, 560 
4,160 


1,225 

653 
16 

62 


686 

6] 

1 

25 


L0, Tin 


Flour 1 


. 9 78. 3 


5, 329 




.1 
.6 


71.8 
23.1 


1. 120 

961 












1.13 


28, 8:5 


1.956 
2,505 


773, 
4. 091 


18. 171 
















2.43 


35, 115 


18, 171 













1 Average of analyses«f similar Alabama foods. 

Table 41. — Weights and percentages of food materials and nutritive ingredients used in 

dicta r 1/ \<i. 134. 





Fond 

mate- 
rial. 


Nutrients. 


Food 

mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


( '.II lio 

hy- 
drates. 


Pro- 
tein. 


Carbo- 
Fat. hy- 
drates. 


( lost. 


FOB FAMILY, 1! DAYS. 


Grams. 

(i, 2<j0 
6, 260 

•l 160 


Grams. 
549 


i, HI hit. 

3,318 


Grams. 


Lbs. 


Lbs. 

1. 20 


Lbs. U- . 
7.30 


$1. 30 














1 "t;j 1 animal fond. . . 

sugars, starches. . 
Vegetables 


549 | 3, 318 

l.s'.U 7 is 
62 


17, 210 
961 


13.80 

51. in 
9. 20 


1.20 
J. 20 

. 10 


7.30 

1.60 38.00 
. 10 2. 10 


1.30 

1.06 

07 


Total \ egetable food. 


28, 855 

15, 1 I 5 


1,956 
2,505 


773 is. 171 


63. 60 


4.30 


1.70 40.10 


1.13 


Total food 


1,091 is. 171 


77. [0 


5.50 


9.00 40 10 


2.43 



49 



Table 41. — Weights and percentages of food materials and nutritive ingredients used in 
dietary Xo. 134 — Continued. 





Food 
mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


i arlio 
drates. 


Pro- 
tein. 


Fat, 


Carbo- 

hy- 
drates. 


Cost. 


PER MAX PER DAY. 

Pork, lard, etc 


Grams. 

216 


Grams. 

19 


Grams. 

114 


Grams. 


Lbs. 

0. IS 


Lbs. 

01 


Lbs. 
0.25 


Lbs. 




Total animal food. .. 


216 

852 
143 


19 


114 




.48 


.04 


.25 




$0. 04i 


Cereals, sugars, starches - - 
Vegetables 


6.". 
2 


26 

1 


594 
33 


1.88 
.31 


.14 
.01 


.06 


1.31 

.07 




Total vegetable food. 


995 


07 


_iL 


627 


2.19 


.15 


.06 


1.38 


.04 


Total food 


1,211 


86 


141 


627 


2.67 


.19 


.31 


1.38 


.08* 


PERCENTAGES OP TOTAL 

H Mil). 


Per cf. 
17.8 


Per cf. 
21.9 


Per cf. 

81.1 


Per ct. 










Perot. 

53.5 


















17.8 


21.9 


81.1 












53.5 


















70.3 
11.9 


75.6 
2.5 


18.3 
.6 


94.7 
5.3 










4:; o 












2 9 


















82. 2 
100.0 


78.1 
100.0 


18.9 
100.0 


100.0 

100.0 










46.5 




— = 











Total food 






100.0 









Table 42. — Nutrients and potential energy in food purchased in dietary Xo. 134. 





Cost. 




Nutrients 




Fuel 

value. 


Kind ot food material. 


Protein. 


Fat. 


( larbo- 
hydrates. 


FOR FAMILY, 11 DAYS. 

Food purchased : 


$1.30 
1.13 


Grams. 

519 

1,956 


Grams. 

3,318 
773 


Grams. 


Calories. 


Vegetable 


18,171 


8'1 710 






Total , 


2.43 


2,505 


4,091 


18, 171 


122. 820 




PER .MAX PER DAY. 

Food purchased : 


•04* 

.04 


19 
67 


114 
27 




1 140 




027 








Total 


.08i 


86 


141 


627 


4, 235 




PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per cent. 
53.5 
46.5 

ion. o 


Per cent. 
17.8 

82.2 


Per c, nf . 
21.9 
78.1 


Per cent. 

SI. 1 

18.9 


Per cent. 
27 










Total. 


100.0 


100.0 


100.0 


100.0 





DIETARY OF A NEGRO FARMER'S FAMILY 1\ ALABAMA (No. 135). 

The study begun December 12, 1895, and continued fifteen days (2 meals per day). 
The members of the family and number of meals taken were as follows: 

Meals. 

Woman 60 years old i 30 meals X 0.8 meal of man) equivalent to 24 

Man 2.") years old 30 

Total number of meals 54 

Equivalent to one man for twenty-seven days. 

12246— No. 38 4 



50 

Remarks. — This family lived on a plantation of some 1,400 acres. The 
mother hired about ."><> acres, paying a bale and a half of cotton, and 
actively assisted her son in plowing and caring for the farm during the 
working season. The son occasionally hauled a small load of pine 
wood lo (lie village in the winter and the mother passed the time as 
best she could in one of the two rooms in their cabin. The live stock 
consisted of two oxen, three hogs, and a few chickens. 

Table 43. — Food materials in dietary No. 185. 





Composition. 


Total 
cost. 


Weight used. 


Kind of fond material. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


Total 
food 

inalf 
rial. 

Grams. 

2,550 


Nutrients. 




Pr .°- Fat 

trill. - C ' U - 


Carbo- 
hydrates. 


ANIMAL FOOD. 


Per <■/. 
7.5 


Per ct. 
66.1 


I'rr cent. 


$0.45 


Grams. Grams. 
191 1, 680 


Grams. 








VEGETABLE KOOD. 


7.5 
9.6 
1.0 


4.2 
.9 


65.9 

78.3 


.15 
.38 
.17 
.06 


13, 635 

2, 270 

1,700 

395 


1, 023 573 
218 1 21 


8,985 


Flour 1 -' 


1,777 




.1 


17 2 | 






100. 




393 














.76 
1.21 


18, 000 
20, 550 


1, 258 596 


12, 377 








Total food 




1, 449 2, 282 


12,377 







'Average of analyses of similar Alabama foods. 

Table 11. — Weights and percentages of food materials and nutritive ingredients used hi 

dietary No. 13J. 





Food 

ma- 
terial. 


Nutrients. 


i 

Food 
ma- 
terial. 


Nutrients. 




Kind "f food material. 


Pro- 
tein. 


Fat. 


( !arbo- 
bj 

drates. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


FOR FAMILY, 15 LAVS. 

Pork. laid, etc 

Cereals, sugars, starches. . 


Grams. Grams. 
•J. r..".ii 191 
18,000 1,258 


Grams. 

1.6S6 

596 


Grams. 

12, 377 


Lbs. 

5.60 
39. 7(i 


Lbs. 

(1.40 

2. SO 


Lbs. 

3. 70 
1.30 


Lbs. 
27.30 


$0.45 

.76 


Total food 


20, 550 


1,449 2+282 


12. 377 


45.30 


3.20 

. 02 
.10 


5.00 

, 14 
.19 


27.30 

1.01 


1.21 






PER MAN PEB HAY. 


94 

GG7 


7 63 
47 




•1 


.OIJ 


Cereals, sugars, starches.. 


458 1.47 


. 02J 


Total food 


761 

/', /" ct. 
12. I 

sT. G 


54 85 


458 1.68 
Per ct. 


.12 


.33 


1.01 


.04* 


PI l;. 1 \ 1 \i.K- 1 IF l.'l \l 
D 


Per ct. 

13.2 
86.8 


Per ct. 
73.9 

26.1 


I'rr ct 

:::. 2 


Cereals, sugars, starches.. 


100.0 










62. a 











I otal food 


100.0 


100.0 


100.0 


100.0 










100.0 















51 



Table 4. r >. — Nutrients and potential enei 


•gy in food purchased in dietai~y Yo. 


1 ■'■■'. 




( o-t. 


Xut i ieni 9. 




Fuel 

value. 


Kind of food material. 


Protein. Fat. 


hydrates. 


FOB FAMILY, 15 !>A1>. 

Food purchas< d : 


$0. 15 

.711 


(jr'ims. Grams. 

I'.tl 1,686 

1 . 258 590 


Grams. 


Caloi ies. 

10. 405 




12,377 


01,445 


Total 


1 21 


1, in 

7 
■17 


2,282 


12. ::77 


77,910 




PEE MAN PER DAY. 

Food purchased : 


.013 


G3 




01.". 




458 


2. 275 






Total 


.04$ 


35 


458 


2,830 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased: 


I'i r cent. 
37. 2 
C2. 8 


Per cent. 
13.2 

86.8 


Per cent. 
7:s. 
26. l 

100.0 


Per cent, 

100.0 

in. ii 


Per cent. 

"1 1 




7> !) 






Total 


100.11 


Kio. 


100 







DIETARY OF A NEGRO FARMER'S FAMILY IX ALAI'.AMA (No. 136). 

The study began January 6, 1896, and continued eighteen days (2 meals per day). 
The members of the family aud number of meals taken were as follows: 

Meals. 

Man 48 years old 36 

Man 50 years old 36 

"Woman 32 years old (36 meals X 0.8 meal of man) equivalent to 29 

Girl 13 years old (36 meals X 0.6 meal of man) equivalent to 21 

Total number of meals 122 

Equivalent to one man for sixty-one days. 

Remarks. — The family carried on a 40-acre farm on one of the oldest 
plantations in the Tuskegee section, some sixteen negro families living 
on the same place. The crop of 1S9G, entirely of cotton, was mortgaged 
in advance to secure winter provisions and farm implements. A small 
corncrih of logs and a barn similarly constructed constituted the out- 
buildings. The husband and wife spent a part of the winter days in 
cutting shingles in a neighboring swamp. The live stock consisted of 
a mule, three pigs, and a half dozen chickens. They occupied one 
room of a two-room cottage and rented the other. 

Table 46. — Food materials in dietary X<>. tS6. 





Composition. 


Total 
cost. 




w eighi used. 




Kind of food material. 


Pro 

1 1 in 


Fat. 


( !arbo- 
h\ drates 


Total 
1' 1 

matc- 

I ial. 


Nutrients. 




Pro- 
tein. 


Fat. 


( larbo- 
lij drates. 


ANIMAL FOOD. 


Per ct. 

7.5 

9.0 
1.0 


Pirct. 
66. 1 

4.2 
.9 
. 1 




$1.70 


Grams. 

9,010 


Grams. 

721 


Grams. 
352 


(,, II HIS. 








8G7 
fii 




VEGETABL1 


65. 9 
78. :: 
71.8 

100. 
8.9 


.45 

..".7 
.42 

.ML' 


20,640 

6, 745 

1,215 

115 

?:;5 


1,548 
648 


13,602 

5,281 

3,027 

1 15 




42 4 




3.8 


.9 


28 7 


65 












1.50 


32, 450 


2,266 939 


22,090 










Total food 









3.20 




2 987 7 oni 


» 















1 Average of analj Bes of similar Alabama foods. 



52 

Table 17. — Weights and percentages of food materials and nutritive ingredients used in 

dietary No. tS6. 





Food 

mate- 
rial. 


Nut rients. 


Food 

male 

rial. 


Nutrients. 




K i 1 1 1 1 of food material. 


Pro 

trill. 


Fat. 


( !arbo 

hy- 
drates. 


I'm 
tein. 


Fat. 


( !arbo- 
hy- 

ilrates. 


Cost. 


pi IK FAMILY , L8 DATS. 

I'... k, lard, etc 


Grams. 
9,610 


Grams. 

721 


Grams. 
6, 352 


Grams. 


Lbs. 

21.20 


Lbs. 
1.60 


Lbs. 
14.00 


Lbs. 


$1. 70 


Total animal food. - . . 


9,610 


721 


6, 352 

932 

7 


22, 025 

65 


21.20 


1.60 


14.00 




1.70 


Cereals, sugars, starches 


31,715 

7:::. 


2,238 
28 


69.90 
1.60 


4.90 

.10 


2.10 


48.60 

.10 


1.46 

.ot 






Total vegetable food. 


32, 450 


2, 266 


939 


22, 090 


71.50 


5.00 


2.10 


48.70 


1.50 




12. 0(10 

158 

- 


2,987 


7,291 


22, 090 


92. 70 


6.60 


16.10 


48. 70 


3.20 






PER .MAN PER DAT. 

Pork, lard, etc 


12 


104 




.35 


.03 


.23 










Total animal food. 


1 58 

520 
12 


12 

~ "37" 


104 




.35 


.03 


.23 




.02| 


( 'rivals, sugars, starches . . 
Vegetables 


15 


301 
1 


1/14 
.03 


.08 


.03 


.80 
















Total vegetable food. 


532 
690 


37 
49 


15 
119 

Per ct. 

87. 1 


362 
362 

Per ct. 


1.17 
1.52 


.08 


.03 


.80 




Total food 


.11 


.26 


.80 


.05J 


PERCENTAGES < IF TOTAL 
FOI ID. 

Poi i lard.etc 


Per ct. 

■2-2. S 


Per ct. 
24. 1 








Per ct. 

53. 1 














22.8 

75.4 
1.8 


24. 1 

74.9 
1.0 


87.1 

12.8 
.1 








53.1 




99.7 
.3 


1 






45. 6 








1 .; 




1" 




Total vegetable food 


77.2 


75. 9 


12.9 
100.0 


100. 
100.0 






46.9 










Total food 


100.0 


LOO.O 




LOO <' 















Takm: IS. — Nutrients and potential energy in food purchased in dietary No. 186. 





Cost. 


Nutrients. 


Fuel 

x allte. 


Kiml of food material. 


Protein. 


Fat. 


( 'arlio 

hydrates. 


1 '< IR FAMIL1 , IS DAYS. 

Food purchased : 


$1.70 
1.50 


Grams. 

721 


Grams. 

359 


Grams. 


Calories. 

62 030 


\ egetable 


2 266 939 


22. 000 


in-. 501) 




Total 


3.20 | 2,987 


7,201 


22, 090 


170 620 






PER MAM PER HAY. 

Food purchased : 


. 02 1 
.02J 


12 
37 


104 
15 




1,015 


Vegetable 


302 


1, 775 


Total 


. 05.1 *9 


119 


362 


2, 79:) 


PER( 1 N 1 IGI - OF cOTA] FOOD PURCHASED. 

Food purchased : 


Per cent. I'< r cent. Per cent. 
53.1 24.1 87.1 
4(1.0 75.0 12.0 


/', /• ci ill- 


/'. /• cent. 
36. 1 




100. 








lot. 1 


100.0 


100 " too 11 


100. 


100 











53 

DIETARY OF A NEGRO FARMER'S FAMILY IN ALABAMA (No. 137). 

The study began January 28, 1896, and continued eighteen days. 

The members of tbo family and number of meals taken were as follows: 

Meals. 

Man 57 years old 54 

Girl 9 years old (54 meals x 0.5 meal of man) equivalent to 27 

Girl 7 years old (54 meals X 0.5 meal of man) equivalent to 27 

Girl 5 years old (54 meals X 0.1 meal of man) equivalent to 22 

Boy :> years old (54 meals x 0.4 meal of man) equivalent r<> 21 

Infant 1 year old (54 meals X 0.3 meal of man) equivalent to 16 

Total number of meals 167 

Equivalent to one man for fifty-six days. 

Remarks. — This family lived in one room of a two-room log cabin on 
a plantation 7 miles from Tuskegee. They were miserably poor, sub- 
sisting- for days at a time on nothing but corn pone. The man managed 
a one-mule farm, raised only cotton, and paid a bale and a half of the 
same for rent. The live stock consisted of two ehickens, a mule being 
hired during the cotton season. During the winter they made chairs 
for sale among the neighbors. 

Table lib — Food materials in dietary No. 137. 





Composition. 


Total 
cost. 


Weight used. 


Kind df food material. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


Total 
food 

mate- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat, 


i irbi 
hydrates. 


ANIMAL FOOD. 


Per ct. 

7.5 


Per ct. 

00. 1 


/\ r cent. 


$0.18 


Gratns. 

1.040 


Gram . <■ an s. 

78 687 


a ra his. 
















.18 


1,040 


78 | 687 






7.5 4.2 
9.li .9 







VEGETABLE FOOD. 


65. 9 
78 3 


.11 
.54 

40 


19, 405 
1,730 

3 OQS 


1,455 815 
166 16 

40 4 


12. 788 


Flour 1 




1.0 .1 71. S 


2, *;* 










1.05 


25, 130 


1, 661 835 





















1 23 9B 170 




17.010 















1 Average of analyses of similar Alabama foods. 

Table ~>0.— ll'ei<jhl$ and percentages of food materials and nutritive ingredients used in 

dietary No. /•■?. 



F 1 

Kind of food material. mate- 
rial. 


Nutrients. 


I' 1 

mate- 
rial. 


Nutrients. 


Pro- ... 
tein. Bat 


Carbo- 
hy- 
drates. 


Pro 
tein. 


Pat. 


Carbo- Cost. 

hy- 
drates, 


FOR KAMII.1 . 18 DAYS. 

Grams. Grams, Grams. 

Pork, lard, etc 1 040 78 687 

Cereals, sugars, starches.. 25,130 1,661 835 


a fa ins. 
17,010 


Lbs. 
2. 30 

55.40 


Lbs. 

0.20 
3.60 


Lbs. 
1.50 

1.80 


Lbs. 

$0.18 

37.50 1.05 


Total food 20, 170 


1,739 1,522 


17.010 


57.70 


3.80 3.30 37.50 1.23 



54 



Table 50. — Weights and percentages of food materials and nutritive ingredients used in 
dietary No. 137 — Continued. 





Food 

mate- 
rial. 


Nutrients. 


Food 
mate 

rial. 


Nutrients. 




Kind of food material. 


'''."- Fat 


Carbo- 
hy- 
drates. 


Pro 
tein. 


( !arbo 
Fat. hy- 
drates. 


Coat, 


PEH MAN PEB DAY. 


Grams. 

IS 
419 


(Irani'-: Grams. 

1 12 
30 la 


Grams. 

304 


Lbs. 

11.04 
.99 


LbS. 

0.07 


Lbs. ' Lbs. 
0.03 


$0. 00£ 


Cereals, sugars, starches.. 


.03 


0.67 


.01! 


Total food 


467 
Per et. 

4.0 
96. 


31 | 27 


304 
Per et. 


1.03 


.07 


.00 


.67 


.02J 






11 B< I NTAOES OF TOTAL 

! 1 K ID. 


Per et. 

4.5 

95.5 


Per et. 
45. 1 
54.9 


Per et. 
14.6 


Cereals, sugars, starches.. 


1(10.0 










85.4 












100. 


100 mil ii 


100.0 








100.0 



















Tablk 51. — Nutrients and potential energy in food purchased in dietary Xo. 


137. 




Cost. 


Nutrients. 


Fuel 

value. 


Kind of food material. 


Protein. 


Fat. 


Carbo- 

h\ drates. 


FOB FAMILY, IS HAYS. 

Food purchased : 


$0.18 
1.05 


Grams. 

78 
1,661 


G rams. 

687 
835 


Grams. 


Calories. 

6,710 




17, 010 


84, 320 






Total 


1.23 


1,739 


1, 522 


17,010 


!»l,o;io 






PER MAN PEE DAY. 

Food purchased : 


. OOJ 


1 


12 

15 




115 


Vegetable ... 


.02 1 30 


304 


1,510 






Total . . .' 


.021 


31 


27 


304 


J , 025 






PERCENTAGES OF TOTAL FOOD PCKCHASED. 

Fond purchased : 


Per cent. 
14. 
85.4 


/'. ; C( nt . 

4.5 
95.5 


Per ccn'. 
45. 1 
54.9 


Per cent. 



100.0, 


/'. /■ C( nl. 
7.4 




02. 6 


Total 


100. 


100.0 


100.0 


100. 


100.0 







DIETARY OF A NEGRO FARMER'S FAMILY IN ALABAMA (No. 138). 
The study began January 28, 1896, and continued sixteen days (2 meals per day). 
The members of the family and number of meals taken were as follows: 

Meals. 

Woman 28 years old (32 meals X 0.8 meal of man) equivalent to 26 

Boy 12 years old (32 meals X 0.6 meal of man) equivalent to 1!> 

Total number of meals 45 

Equivalent to one man for twenty-two days. 

Remarks. — This family managed a two-mule farm on a large plantation 
8 miles from Tnskegee. paying ~.\ bales of cotton as rent. The one-room 
cabin was neatly furnished, and the woman in spare moments made 
dresses and bonnets for her neighbors. She was the owner of a sewing 
machine. The property of the family was this year free from mortgage. 
The live stock consisted of two mules, one cow, and a few hens. They 
had a corn crib and small barn made of logs. 



55 



Table 52. — Food ma 


leriah in 


dietary So. L 


IS. 








( imposition. 






Weigh! used. 




Kind of food material. 


Pro- 
tein. 

Perct. 

7.5 
1.2 
3.3 
3.0 




Total 
cost. 


Total 

1 1 

mate- 
rial. 


Nutrients. 




Fat . 


hydrates. 


Pro 
tern. 


Fat. 


Carbo- 
hydrates. 


ANIMAL FOOD. 


(ill. 1 

82. 4 

4.0 

.5 


l'i r ■■■ at 


$0.55 

.1:: 
.12 
.07 


Q III HIS. 

3,095 

285 

1,360 

2,720 


Grams. 
232 


Grains. 




Butter 1 




:i 235 

45 54 
81 14 




Milk 


5.0 
4.8 


68 
131 










.87 


7,460 


361 2,349 














VEGETABLE FOOD. 


7.5 
9. (i 
1.0 


4.2 
.9 
. 1 


65.9 

78.3 
71.8 
95.0 


.22 
.10 
.40 

.09 


5,725 
3,290 

4,080 
850 


429 
310 
41 


240 
30 
4 


3,773 

2.570 

2. 929 

808 


Flour' 


Sugar(C) 


















.87 


13, 945 
21, 405 


7s6 274 


10, 086 










Total food 








1.74 


1,147 


2,623 


10, 285 









'Average of analyses of similar Alabama foods. 

Table 53. — TTeiijiits and percentages of food materials and nutritive ingredients used in 

dietary So. 13S. 





Food 

mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients 




Kind of loud material. 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 

drates. 


Pro- 
tein. 


Fat. 


Carbo 
hy- 

drates. 


Cost. 


FOR FAMILY, 16 DAYS. 


drams. 

3,095 

285 

1,360 

2, 720 


Grams. 

232 
3 

45 
81 


Grams. 
2 046 


Grams. 


Lbs. 

6.80 

.60 

3.00 

6.00 


Lbs. 

0.50 

.10 
.20 


Lbs. 

4.50 
.50 
.10 
.10 


Lbs. 

.20 
.30 


$0.55 
.13 

.12 
.07 


Butler 


235 


Milk 


54 
14 


68 
131 






Total animal food... 


7,460 


361 


2,349 | 199 


16. 40 


♦.80 


5.20 


.50 


.87 


Cereals, surgars, starches. 


13. 945 


786 


274 10, 086 


30.80 


1.70 


.60 


22.20 


.87 


Total vegetable food . 


13,945 


786 


274 HI. 086 


30.80 


1.70 


.60 


22.20 


.87 


Total food 


21,405 


1, 147 


2, 623 
93 


10, 285 


47.20 

.31 
.03 
.14 
.27 


2.50 


5.80 


22. 70 


1.74 


PER MAX PER DAY. 

I'ork, lard, etc 


141 
13 

62 
123 


10 

2 
4 




.02 


.21 
.03 






Butter 


11 

2 3 
1 6 




Milk 


.01 
.01 






.01 










Total animal food.. 


339 


16 


107 9 


.75 


.03 


.24. 


.02 


.04 


Cereals, sugars, starches.. 


634 


36 


13 | 458 


1.40 


.08 


.03 


1.01 




Total vegetable food. 


634 


36 


13 458 


1.40 


.08 


.03 


1.01 


.04 




973 

Perct. 

14.5 
1.3 
6. 1 

12.7 


52 

/'<;• ct. 

20.2 

.3 

3.9 

7.1 


120 467 


2.15 


.11 


.27 


1.03 


.08 




PERCENTAGES OF TOTAL 
F< lOD. 

Pork, lard, etc 


Per ct. 

78.0 

9.0 

2. 1 

.5 


Per ct. 








Per i-t. 
31 6 


Putter 












7.5 
6.9 
4.0 


.Milk 


.6 










Buttermilk 






















Total animal food . - 


34.9 
65.1 


31.5 


89.6 


1.9 








50. o 


'■ 'ereals. siii;,-ir>, st.uvlies 


68.5 


1". t 98.1 










:,n (i 














Total \ egetable food . 


65. 1 


68.5 


10.4 98.1 










5o il 














Total food 


100.0 


100. 


loo.o inn. (i 



























56 



Table 54. — Nutrients and potential energy infoi 


d purchased in dietary \<>. 


13S. 




Cost. 


Nutrients 




Fuel 
value. 


Kind <>l food material. 


Protein. Fat. 


Carbo. 
h\ dratea 


FOR FAMILY, 16 DA'S S. 

Food purchased: 


$0.87 
1.74 


Grams. Grams. 
361 2,349 
786 274 


Grams. 
199 

10, 086 


Calories. 










Total 


1,147 2,023 










PER MAX PER DAY. 

Food purchased : 


.04 
.(14 


16 107 
36 13 


9 
458 


1 100 




2 145 






Total 


.08 


120 


407 

Per cent. 

1.9 

98.1 










50.0 
50.0 


Percent. Percent. 
31.5 89.6 
68.5 10.4 




PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased: 


Percent. 
33.9 






Total 


100.0 


100.0 100.0 


loo.o 









DIETARY OF A NEGRO FARMER'S FAMILY IX ALABAMA (No. 139). 

The stiuh began January 28, 1896, and continued sixteen days. 

The members of the family aud number of meals taken were as follows: 

Meal. 

Man about ;'••"> years old 48 

Woman about 30 years old (48 meals x 0.8 meal of man) equivalent 
to 38 

Total number of meals 86 

Equivalent to one man for twenty-nine days. 

Remarks. — This family lived on a 25-acre farm on a plantation of 
1,500 acres, some 7i miles from Tuskegee. The one-room log cabin 
was attractively surrounded by flowers and a vegetable garden, and 
the interior showed some attempts at adornment. They raised cotton, 
corn, and potatoes; cured their own bacon this year, and made some 15 
pounds of lard. The live stock consisted of a mule, four small pigs, 
and six hens, which were kept in a log barn. 

Table 55. — Food material* in dietary Xo. ISO. 





Composit 


ids. 


Total 
cost. 




Weight used. 


Kind of food material. 


Fro- 

tein. 


Fat. 


1 '.111") 
hydrates. 


Total 
food 

male- 
rial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbo- 

!i\ dr.it. s. 


ANIMAL FOOD. 

Folk : 


Per et. 

10.6 
7.5 


Per ct. 
41.9 
66.1 

100.0 

4.0 


Per cent. 


$1.01 

.50 

. 38 
.09 


Grams. 

2, 270 

5, S05 

•_'. 270 
1,020 


l ; rams. 
241 
442 

33 


Grams. 

05 1 

3 -07 

2 27 ii 

41 


Grams. 














Milk 


:;.:; 


5. o 


51 












2.01 


11.455 


716 


7. 150 


5 











VF.GETABI.L FOOD. 

Corn meal ' 


7.5 
9.6 

7.8 


4.2 
.9 
.4 


05.0 
78.3 
70.1' 
95. 
23. 1 


. 35 

.38 
.07 
.11 
.03 


13,610 

5,245 

505 

1,030 

1,985 


1,021 

504 
46 


572 
47 

2 


8,968 
4 107 




471 


Sugar (C) 


<i70 


potatoes 


1.5 


.6 


30 


12 


I'- 








.04 


22, 465 


1,601 




ll 0- : 
















2.95 


33,920 


2,317 


7. 702 


15. 034 









'Average of analyses of similar Alabama foods. 



57 



TaBLE 56. — Weights and percentages of food materials and nutritive ingredient* used in 

diet aril Xo. 1 '89. 





Food 
mate 

rial. 


Nutrients 


. 


]■' 1 

mate- 
rial. 

Lbs. 

23.00 
2.30 


N uti iints. 




Kind nf foml material. 


Pro- 
tein. 


Fat. 


Carbo- 

by- 
drates. 


Pro- 
tein. 


Fat. 


Carl"' 

In- 
Urates. 


Cost. 


KciK FAMILY, 16 DATS. 

Pork, lard, etc 

Milk 


Grams. Grains. 

10, 435 683 

1. 020 33 


Grams. 

7,118 

41 


Grams. 

51 


Lbs. 

1.50 
.10 


Lbs. 
15.70 

.10 


Lbs. 
0.10 


$1.92 
,09 






Total animal food . - . 


11,455 716 


7,159 


51 


25. 30 


1.60 


15.80 


.10 


2.01 


('(■rials, sugars, starches. - 


20,480 1,571 
1,985 30 


621 

12 


458 


45.10 
4.40 


3.40 
.10 


1.40 


32.00 
1.00 


.91 
.03 


Total vegetable food. 


22. 46a 1, 601 


633 


14, 983 


49. 50 


3.50 


1. 40 


33.00 


.94 


Total food 


33,020 2.317 


7, 792 


15, 034 


74.80 


5.10 


17.20 


33.10 


2.95 


PER MAN I'EK DAY. 

Pork, lard, etc 

Milk 


360 24 
35 | 1 


246 

1 


1 


.79 
.08 


.06 


.54 














Total animal food. . . 


395 25 


247 


1 


.87 


.06 


.54 





.07 


Cereals, sugars, starches.. 


Tin: 54 
69 


22 


501 
16 


1.56 
.15 


.12 


.05 


1.10 

.of 














Total vegetal il. food . 


775 


55 


22 


517 


1.71 


.12 


.05 1.14 


.03J 


Total food 


1.170 


80 


269 


518 


2.58 


.18 


. 59 1. 14 


. 10J 






PERCENTAGES OF TOTAL 
FOOD. 


Per ct. 

30.8 
3.0 

33.8 

60.4 

5.8 

66.2 
100.0 


Per ct. 

29.5 
1.4 

:;o.9 


Per ct. 

91.4 
.5 


Per ct. 








I'er-ct. 
65. 1 


Milk 


.3 


::::;::::: 


3.0 








Total animal food . . . 


91.9 


.3 










68. 1 


Cereals, sugars, starches.. 


67.8 
1.3 


8.0 
.1 


96.6 

3.1 








30.9 
1.0 














69.1 
100.0 


8.1 


99. 7 








31.9 












Total food 


100.0 


100.0 



















Taislk 57. — Nutrients and potential energy in food purchased in dietary No 



Kind of food material. 



FOR FAMILY. 16 DATS. 

Food purchased : 

Animal 

Vegetable 

Total 

PER MAN PER DAY. 

Food purchased : 

Animal 

Vegetable 

Total 

ITI.ikn 1 IGES i IF n >TAL FOOD PURCB \-l I' 

Food purchased 

Annual 

Vegetable 

Total 




Per <■■ ni . Per ct nt. Per cent. 
68. 1 30. '.» 91.9 

31.9 69. 1 8. 1 



/'. ;■ cent. Pi 

0. 3 48. 6 

51.4 



58 

DIETARY OF A PLANTATION HAND'S FAMILY IN ALABAMA (No. 140). 

The study began January 29, 1896, and continued fifteen days (2 meals per day). 
The members of the family and number of meals taken were as follows: 

Meals. 

Woman 29 years old (30 meals x 0.8 meal of man) equivalent to 21 

Boy 10 years old (30 meals x 0.6 meal of man) equivalent to 18 

Boy 8 years old (30 meals X 0.5 meal of man) equivalent to 15 

Boy 5 years old (30 meals x 0.4 meal of man) equivalent to 12 

Child 2 years old (30 meals X 0.4 meal of man) equivalent to 12 

Total number of meals SI 

Equivalent to one man for forty days. 

Remarks. — This family lived in a one-room log cabin on a plantation 
about 7 miles from Tuskegee, and consisted of a mother and four 
children. The support of the entire family rested on the mother, who 
worked as a common plantation laborer — plowing and doing the same 
work as men. There is a barn and an old log shed. The live stock 
consisted of two Lens. 

TABLE ~>t>. — Food materials in dietary No, 140. 





Composition. 


Total 
cost. 


Weight useil. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


Total 
f 1 

mate- 
rial. 


N ntrients. 




P F°" Fat 
tein. * ar - 


Carbo- 
hydrates. 


ANIMAL FOOD. 

Pork": 


Per ct.. Per ct. 
10.6 41.9 

7. 5 CO. 1 
3.0 .5 


Per ct. 


$1.60 
.18 
.01 


Grams. 

735 

9,440 

480 


Grams. 

84 

70S 

14 


Grams. 

333 

6. 240 

3 


Grams. 








Buttermilk 


4.8 


23 










1.85 


10.715 


S0G 6, 576 


, 23 




7.5 








VEGETABLE FO< ID. 


4.2 


05. 9 
95. 


.46 
.22 


IG, 785 
1,955 


1 259 


71 in 


11.061 
1 857 


Sugar (C) 




















.68 
2.53 


18,740 
29, 455 


1, 259 705 


12 918 













Total food 






2,065 


7,281 


12 941 











'Average of analysts of similar Alabama foods. 

Table 59. — Weights and percentages of food materials and nutritive ingredients used 

dietary No. 140. 



Food 
Kind of food material. mate- 
rial. 


Nutrients. 


Food 
mate- 
rial. 

Lbs. 
22. 60 

1.00 


N indents. 




Pro- F 
tein. Iat ' 


( larbo- 
urates. 

I! ; II HIS. 

23 


Pro- 
tein. 


Fat. 


Carbo- 
drates. 


Cost. 


FOR FAMILY, 15 DAYS. 

Grams. 

Pork, lard, etc 10, 235 

Buttermilk 480 


dram*, drums. 

792 6, 573 

14 3 


Lbs. 
1.80 


Lbs. 
14.50 


Lbs. 


$1. 84 
.01 














Total animal food . . . 10, 715 


806 6, 576 


23 


23. 60 
41.30 


1.80 14.50 


1.85 


1 lereals, sugars, starches. . . 18, 74ti 


1,259 705 


12,918 


2.80 1.60 28.50 


.G8 


Total vegetable food. 18,740 


1. 259 705 


12,918 


41.30 2.80 


1.60 28.50 
16.10 28.50 


.68 


Totalfood 29,455, 2. 0«5 7,281 


12,941 


oi. o.) 


4.60 


2.55 
















- 



59 

Table 59. — Weights and percentages of food materials and nutritive ingredients used in 

dietary S'o. 140 — Continued. 



Kind of food material. 



Food 
mate- 
rial. 



PER MAN PEli HAY. 



Pork, lard, etc. 
Buttermilk 



drains. 

256 

12 



Pro- 
tein. 



Nutrients. 

Food 
Carbo- mate- 
Fat, hy- rial. 
drat is. 



Nutrients. 



Pro- 
tein. 



Caj bo- 
Fat, liy 

drates. 



Total animal fond . . 

Cereals, sugars, starches . 

Total vegetable loud 

Total food 



268 

4(i,S 



PERCENTAGES OF TOTAL 
FOOD. 



Pork, lard, etc . 
Buttermilk. . . . 



/'('*' ct. 

34.8 

1.6 



Total animal f 1 . . 

Cereals, sugars, starches.. 
Total vegetable food . 
Total food 



36.4 
63. 6 



Grams. Grams. 
20 104 



drams. Lbs. J. lis. 

0. 56 0. 04 

1 .03 



Lbs. 

0.30 



Lbs. 



KH 



52 



Per ct. 
38.3 

.7 



Per ct. 
90.3 



323 



323 



Per ct. 



1.03 



1.03 



.07 



100. 100. 



0.71 
.71 



Cost. 



$0. 04i 



.01| 



.061 



Per ct. 

72.7 

.4 



99.8 



9.7 

100.0 



99.8 
100.0 



26.9 
100.0 



Table 60. — Nutrients and potential energy in food purchased in dietary No. 140. 





Cost, 




Nutrients 




Fuel 

value. 


Kind of food material. 


Protein. 


Fat. 


Carbo- 
hydrates. 


FOR FAMILY, 15 DAYS. 

Food purchased : 


$1.85 
.68 


G rams. 

806 

1.259 


drams. 

6,576 

705 


(•rams. 

23 

12,918 


< 'alories. 
64, 560 
64,680 






Total 


2.53 


2, 065 


7. 'J si 


12,941 


129. 240 






PER MAN PER DAY'. 

Food purchased : 


.044 

.01| 


20 

32 


164 

18 


1 
323 


1, 610 




1, 625 






Total 


.061 


52 


182 


324 


3,235 






PERCENTAGES OP TOTAL FOOD PURCHASED. 
Food purchased : 


Per cent. 

73.1 
26.9 


Per cent. 
39.0 
61.0 


Per cent. 
90.3 

9.7 


Per cent. 

.2 

99.8 


Per cent. 
50.0 




50.0 







Total . 



GO 



IHI'IAKV OF \ XKOKo FARMER'S FAMILY IN ALABAMA (No. 141). 

The study began February l. 1896, and continued fifteen days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man Id years old 15 

Woman 29 years old ( 15 meals x 0.8 meal of man) equh aleut to : ># 1 

Boy 16 years old (45 meals \ 0.8 meal of man) equivalenl to 36 

Boj l i years old ( l.~> meals x 0.8 meal of man) eqoi^ alenl to 36 

Hoy it years old ( 15 meals \ (t.."> meal of man ) equivalent to 23 

Girl 7 years old I 15 meals \ 0.5 meal of uian) equi\ a lent to 22 

Girl 7 years old v '•"' meals x 0.5 meal of man) equivalent to 22 

Boj I years old ( 15 meals \ 0.4 meal of man) equivalent to 18 

Child Iti months old I 15 meals x 0.3 meal of man | equivalent to ... . II 

Total number of meals 252 

Equi\ alenl to one man for eighty-four days. 

Remarks. — This family lived on a tO-acre cotton farm on a plantation 

some 7 miles from Tuskegee in the cotton valley district. Their 

otn 1 room cabin was built entirely by themselves and was apparently 

warm and comfortable. This last year in addition to their cotton they 

raised a small patch of sugar cane and cowpeas. Though in the habit of 

mortgaging his crops in past years, the husband is now attempting to 

better liis condition. The live stock consisted of an old mule, six pips, 

and a hen. 

Table 61.— .Food materials in dietary Xo. ill. 





< imposition. 


Cotal 
cost. 




Weig 


a used. 




Kiml of food material. 


Pro 

U'in. 


i. . 


Total 

1'i.o.t 

mate- 
rial. 




Nutrients. 




Fat. 


bydrates. 


Pro 

trill. 


Pat. 


( larbo 
bydrates. 


VMM \1 1 ■ •■ 

Pork: 


10. t! 

7.5 


/•< r et. 
41.9 


Per a nt. 


-l 08 
.60 
.39 
.10 


dram*. 
2, 720 
ti. 095 
2,345 
1. 135 


288 

4.". 7 

- 


Grams. 

i. 140 
1,029 
2, 345 • 
45 


Grams. 




66. 1 
100.0 

4.0 












Mills 




;.. o 


:>7 














2.17 


12, 295 

14.070 
2, 720 
1,360 
2, 950 
155 
1 985 
4, 535 


783 

1. 123 

261 

106 

30 


7. 559 


57 










VEGETABLE 


J 5 
9. 6 

: 8 
1.0 


4.2 " 65.9 

. 9 78. ; 
.4 


18 

.41 

. 15 
. 29 
. 06 
.05 
.08 


629 

'.'4 

6 
3 


9, 864 




i 


Rice 


i 


Molasses ' 


. 1 


71.8 

100.0 

61.3 

•j;;. l 


2, 118 




•Jl.O 

1.5 


1.4 
.6 


429 


- 

■J 7 


1,216 




1 048 














1.22 


28, ;>::> 


2.017 

- 


717 


17 905 










Total food 






3.39 


8 276 













•Average of analyses of similar Alabama foods. 



61 



Tablk 62. — Weights and percentages of food materials and nutritive ingredients used in 

diet aril Xo. 141. 





Food 
mate- 
rial. 


Nutrients. 


]■' 1 

mate- 
rial. 


Kuti 'ri! 


Carbo 
hy- 

d : ati -. 

Lbs. 

6. io 




Kind of food material. 


Pro 
t t-iii. 


Fat. 


Carbo 

hy 
drates. 


Pro- 
tein. 


Fat. 


Cost. 


FOB FAMILY, 15 DAYS. 


Grams. 

11, 1G0 
1, 135 


Grams. 
745 

38 


Grams. 

7,514 
4.". 


Grams. 

57 


Lbs. 

24.GH 
2.50 


Lbs. 
1.60 
.10 


Lbs. 

16.60 

.10 


$2. 07 
. 10 


Milk 




Total animal food . . . 


12, 295 

22, 155 

6.520 

28, 975 
41,270 

133 

13 


783 

1.520 
497 


7,559 


57 


27.10 


1.70 


16.70 


.10 


2.17 


i Vie. lis, sugars, starches. - 


662 
55 


15, 641 
2,264 


49. 50 

14.4M 


3.40 

1.10 


1.40 

.10 


34 50 

5.00 


1.09 
.13 




Total vegetable food 


2,017 
2, 800 

9 


717 
8,276 

89 
1 


17, 905 
17, 962 

1 


63. 90 
91.00 

.29 
.03 


4.50 


1.5o 


39. 50 
39.60 


1 . 22 


Total food 


6.20 


18. 20 


3.39 


PER MAM PEE DAY. 

Pork. lard, etc 

Milk 


.02 


.20 

















Total animal f 1 . . . 


146 

267 

78 


9 

18 

G 


90 


1 


.32 


.02 


.20 
.02 


.024 


Cereals, sugars, starches 


8 

1 


186 
27 


.59 

. 17 


.04 
.01 


.41 

.06 

.47 




Total vegetable food. 


345 
491 

Per ct. 

•J7.ii 
2.8 


24 
33 

Per ct. 
26. G 

1.4 


9 


213 


.76 
1.08 


.05 
.07 


.n2 
.22~ 


.OH 


Total food 


99 


214 


.47 


.04 




PERCENTAGES OF TOTAL 
FOOD. 

Pork, lard, etc 


Per ct. 

90.8 

.5 


Per ct. 






Pi r ct. 

61 1 


Milk 


.3 










2 9 














Total animal food 


29.8 


28.0 


91.3 


.3 








G4 














Cereals, sugars, starches 


54.4 
15.8 


54. 3 
17.7 


8.0 
.7 


87.1 
12.6 







3. 8 




Total vegetable food. 
Total food 


70. 2 

100.0 


72.0 
100.0 


8.7 
100.0 


99.7 
100.0 




== 






36.0 

100. 



Tablk 63. — Nutrients and potential energy in food purchased in dietary Xo. 141. 





Cost. 




Nutrients 




Fuel 
value. 


Kind of food material. 


Protein. 


Fat. 


( !arbo- 
hydrates. 


FOR FAMILY, 15 DAI S. 

Food purchased : 


$2. 17 
1.22 


Grams. 

783 

2,017 


Grams. 

7,559 
717 


Grams. 

57 

17,905 


( Calories. 
73,740 
88, 350 


\ egetable 




Total 


3. 39 

.024, 
.0l| 


2, 800 



24 


8,276 

90 
9 


17.962 


162,090 




PEB MAN PER DAY. 

Food purchased : 


213 


8S0 
1,053 






Total 


.04 


33 


99 


214 


1.9:5 




PERCENTAGES OF TOTAL FOOD PUBCHASED. 

Food purchased : 

Animal 


Per <■ ut. 

G4. 
36. 


Per cent. 
28.0 
72. 


1'cr cent. 

91.3 

8.7 


Percent. 
.3 

99. 7 


Per cent. 
45. 5 
54.5 






Total 


loo. o 


100.0 


ioo. o 


100. 


100.0 





62 



In the following table a brief summary is given of the food consumed 
per man per day in the twenty negro dietaries. 

Table 64. — Summary of results of negro dietary studies. 
[Food i" r man per tiny.] 





Protein. 


Fat. 


( 'arliolix drates. 


Fuel 
value. 


Nutrith e 

rat in. 


Dietary No. 98, 


farmer : 




Grams 

49 
48 


Lbs. 
0.11 
.11 


Crams. 

137 

11 


Lbs. 

0.30 

.02 


Cm uis. 

50 

508 


Lbs. 

0.11 
1.11 


( 'nh. in t. 
1.680 

- - 


) 

] 

1 

1 
1 

) 

1 
1 
1 

1 














1: 9. 2 


Total .... 


97 

52 

40 


. 22 

.11 
.09 


148 


.32 


558 


1.22 


4. 000 






fanner : 






Dietary No. 99, 


119 
5 


.26 

.01 


65 

360 


.14 

.80 


1,585 

1.085 














1: 7. 7 


Total 


92 

o 
42 

44 


.20 

.01 
.09 


121 

41 
16 


.27 

.09 
.04 


425 


.94 


:s, 27o 

395 

1.645 

2.240 




Dietary No. 101 

llli-r: 


. farmei 

farmer. 


, sum- 
winter: 




Vegetable.. 


372 


.82 


1: 11.4 


Total .... 


.10 


57 


.13 


372 


.82 




Dietary No. 130, 


3 

32 


.01 
.07 


43 
17 


.09 
.04 






410 
1,885 




Vegetable.. 


aries. >s 


OS. 100 


389 


.86 


1:15.0 


Total .... 


35 

2 
37 


.08 

.01 
.08 


OU 

42 

16 


.13 

.09 

.04 


389 


.86 


2, 295 




Average of diet 
and 130: 

Animal 

Vegetable.. 


380 


.84 


400 
1,865 


1:13.2 


Total 


39 

44 


.09 

.06 
.10 


58 

113 
13 


.13 

.21 
.03 


380 

27 
405 


.64 

.06 
..-9 


2,205 

1,270 
1,960 




Dietary No. 101 

Animal 

Vegetable.. 


, farmer: 
sawmill labor- 
sawmill labor- 
tai ies Nos. 102 


1 : 10. 1 


Total .... 


71 

26 
33 


.16 

.06 

.07 


126 


.27 


432 


.95 


3, 230 




Dietary Mb. 102, 

er, summer: 


74 
11 


.16 
.02 


26 
403 


.06 
.89 


900 

1, 890 


1 : 10. 5 


Total .... 


59 


.13 


85 


.18 


429 


.95 


2.790 

■ 




Dietary No. 131, 
er. winter: 


- 
50 


. 02 110 
.11* 8 


.24 
.02 






1,055 
1,880 




Vegetal)]*-. . 


390 


.86 


1:11.3 


Total .... 


58 

17 
41 


.13 

.04 
.03 


116 


.26 


390 


.86 


2. 93.". 




Avt-raiT' of die 
and 131: 

Animal 

Vegetable. . 


9 


.20 
.02 


13 
396 


.03 
.87 


975 
1. 885 


1:11.1 


Total 


58 


.13 


101 


. 22 


409 


.91 


2. 860 






cotton-; 


ilanta- 




Dietary No. 103 
tion laborer : 


33 
00 


.07 
.13 


261 

'J 2 


.57 
. 05 






2. 560 

3, 110 




Vegetable . . 


1149 


1.43 


1:13.9 


Total 


93 

29 
70 


.20 

.06 
.15 


281 

2: a 
21 


.62 


049 


1.43 


5, 070 






cotton-plan ta- 




Dietary No. 104 

tion iaborer: 


.51 
.05 


666 


1.47 


2,270 

3.210 




\ e etable. . 






1 : 12.5 


Total .... 


99 


.21 


252 


.56 


666 


1.47 


5.480 





63 



Table 61. — Summary of results of negro dietary studies — Continued. 





Protein. 


Fat. 


Carbohydrates. 


Fuel 
value. 


Nutritive 
ratio. 


Dietary No. 105, farm manager: 


(h-tllllS. 

20 
29 

49 


Lbs. 

0.05 

.06 


Grams. 

134 

4 


Lbt. 
0.29 

.01 


Qrame. Lbs. 

6 0.10 

249 .55 


Calories. 

1.300 
1.175 


i 








I 1:11.7 


Total 


.11 


138 


.30 


2.-15 . 56 


2, 535 


| 






Dietary No. 132, farmer: 


8 
IS 


.02 
.04 


74 
9 


.16 
.02 


| 


720 
1,080 






225 . 50 






\ 1 : 15. 9 


Total 


26 


.06 


83 


.18 


225 . 50 


1,800 


J 






Dietary No. 133, farmer, woman : 


10 
67 


.02 
.15 


105 
26 


.23 

.06 




1,020 
3,175 


l 




649 1.43 






1:12.3 


Total 


77 


.17 


131 


.29 


049 1. 43 


4, 195 


J 






Dietary No. 134, farmer: 


19 

67 


.04 
.15 


114 
27 


.25 
.06 




1. 140 
3, 095 




Vegetable 


627 | 1.38 


\ 1:11.0 


Total 


86 

7 
47 


.19 

.02 
.10 


141 

63 
22 


.31 

.14 
.19 


627 1. 38 


4,235 


j 






Dietary No. 135, farmer: • 


1 


615 

2, 275 






458 | 1.01 






) 1 : 12. 1 


Total 


54 


.12 


85 


.33 


458 1.01 


2,890 

1,015 

1,775 


J 






Dietary No. 136, farmer: 


12 
37 


.03 
.08 


104 
15 


.03 


362 . 80 


[ 1:12.9 






Total 


49 


.11 


119 


.26 


362 , .80 


2, 790 




Dietary No. 137, farmer: 


30 


.07 


12 
15 


.03 
.03 




115 
1,510 






304 . 67 






} 1:11.8 


Total 


31 


.07 


27 


.00 


304 . 67 


1,625 








Dietary No. 138, farmer: 


16 
36 


.03 

.08 


107 
13 


.24 
.03 


9 .02 
458 1.01 


1, ion 

2, 145 










) 1:14.2 


Total 


52 


.11 


120 


.27 


467 1. 03 


3, 245 

2,4ii5 
2, 550 






' 


Dietary No. 139, farmer: 


25 
55 


.06 
.12 


247 
22 


.54 
.05 


1 

517 1.14 










} 1:14.1 


Total 


80 

20 

32 


.18 


269 


.59 


518 1.14 

1 

323 . 71 


4,955 


I 






Dietary No. 140. plantation 
hand: 


.04 
.07 


164 

18 


.36 
.04 


1,610 
1.625 






\ 1:14.2 


Total 


52 

9 

24 

33 

19 
43 


.11 

.02 
. OS 

.07 


182 

90 
9 


.40 

.20 
.02 


324 . 71 


3, 235 

880 

l,li55 








Dietarj No. 141, farmer: 


1 

213 .47 




Vegetable 


1 




} 1:13.3 


Total 


99 


.22 

.26 
.03 


211 .47 

9 .02 
427 .94 


1.935 


[ 




I 




.04 
.10 


117 
15 




A verage oi above dietaries: 


1,205 
a, 065 




Vegetable 


) 




1 1:11.8 


Total 


62 

s 
18 


14 

.02 

.04 


132 

74 
9 


. 29 

.,« 

.02 


436 . 90 

225 .:,ii 


3,270 






1 


It . i :i v with tin ' i i ii 1 1 1 1 1 1 proti lit 


72(1 
1,080 




Vegetable 


1 




} 1:15.9 


Total 


26 


.06 


83 


.18 


225 . 50 


1.800 






J 



64 



Table 64. — Summary of results of negro dietary studies — Continued. 





Protein. 


Fat. 


Carbohydrates. 


Fuel 

value. 


X 


utritive 
ratio. 


Dietarywith maximum protein: 


lira ins. Lbs. 
29 0. 06 
70 . 15 


Grams. 
231 

21 


o. ;>i 

.115 


Grams. Lbs. 
666 1.47 


Calories. 

2. 270 
3,210 


i 

1 
1 

! 






1 : 12. 5 


Total 


99 ! .21 


252 


.56 


666 i J" 


5,480 












Dietary with minimum energj : 


1 

30 .07 


1-2 
15 


.03 
.03 






115 
1,510 




Vegetable 


304 


.67 


1: 11.8 


Total 


31 .07 


27 


.06 


3(4 


.67 


1. 625 








Dietary with maximum energj : 


33 .07 

(ill .13 

93 . 20 


261 

22 


.57 
.05 




2,560 

3, 110 




Vegetable 


649 


1.43 


1: 13.9 


Total 


283 


.62 


649 1.43 


5,670 





DISCUSSION OF RESULTS. 

It is evident that the families in and near the village of Tuskegee 
whose condition and food consumption are here reported do not fairly 
represent the average plantation negroes who make up the larger part 
of the colored population of the black belt. They may represent even 
less accurately the colored population of the town. They have been 
influenced more or less by the Tnskegee Institute. It seems probable 
that the families on the plantation at a distance from Tnskegee whose 
dietaries are reported here more nearly represent the average planta- 
tion negroes. The statistics are in both cases limited in number, and it 
is evident that it would be unwise to make broad and definite generali- 
zations regarding the food of the negro in the Southern States, its effect 
upon his physical, mental, and moral character and efficiency, and the 
means that should be adopted tor its improvement. These investiga- 
tions were intended rather as preliminary work in a field where an 
extended and accurate survey is needed. 

Such information as could be obtained from conversation with people 
who are familiar with the negro population of the Southern States and 
personal observations leave the impression that the condition of the 
average negro family resembles >«'os. 100-104, rather than the more 
thrifty families like Nbs. 98 and 90. These, and especially Ho. 98, are 
evidently exceptions and presumably quite rare ones. The statements 
of Mr. Washington, of Tnskegee, as well as those of other gentlemen 
who have had large opportunities for observation, indicate that the 
one-room cabin is the common habitation and that the ordinary fur- 
nishings and ordinary diet are decidedly inferior to the average of those 
here reported. 

It is evident that while the diet of the negro in the South is a very 
important factor of his character and condition, its effect is hardly to 
be separated from that of the other conditions of his existence. 1 Mveree 
Statistical and sociological data will be necessary before all the desired 
conclusions can be reached. 



(15 

Much may be learned, however, from such inquiries as these. Further 
inquiries are now in contemplation, and it is believed the data here 
recorded can be best discussed when more material is available. Mean- 
while, a brief comparison of the negro dietaries with dietaries of people 
of various conditions and with so-called dietary standards may not be 
without interest. Such a comparison is made in Table <>.">. 

Table 65. — Comparison of Tuskegee negro dietaries icith other dietaries in this country 
mid in Europe and with dietary standards. 

[Quantities per man per day.] 



Dietaries. 



SEGRi >ES NEAR TUSKEGEE. 



J, farmer 
No. 132, farmer - 
No, 141. farmer . 



No. 100, farmer, summer. 
No. 13d. farmer, winter . . 



Protein. 



Fat. 



1 1 rami:. 
31 
26 



//• 

o. II? 
.IT, 
.07 



.10 
.OS 



Grams. 

■J 7 
83 
99 



A \ ■ rage 



39 



No. 105, farm manager. 
No. 1 :!•'>. farmer 



No. 102, sawmill laborer, sum- 
mer 

No. 131, sawmill laborer, winter 

Average 



.13 

.13 



138 
119 



No. 135, farmer 

No. nil, farmer 

No. 140. plantation hand 

No. 138, fanner 

No. 09, farmer 

No. 98, farmer 

No. 133, fanner — woman 

No. 134, farmer 

No. 139, fanner 

No. 104, cotton plantation la- 
borer 

No. 103, cotton plantation la- 
borer 



Average of all . 



I I: PEOPLE, UNITED STATES. 

'J.~> families in poorest part of 
Philadelphia: 
Smallest dietary, negro .... 

Largest dietary, ( lernian . . 

Average 



2fc flllllll: s in poorest part ci 

( ihicago : 
Smallest dietary 

Largest dietary 

Average 



PEOPLE IN' MORE COMFORTA- 
BLE CIRCUMSTANCES, UNITED 

81 \ II. s. 



Farmer. Connecticut 

Fanner, Connecticut 

A i rage ■"• dietaries, farmers in 
Connecticut 

i !arpenters, < 'onneel icut 

linuer, Indiana 

Boarding bouse, w ell-paid ma- 
chinists, etc.. Connecticut 

Mechanic, Tennessee 

Average :» dietaries of me 
elianies. etc 



l-'i'li;— No. 38- 



.13 

.12 

.10 
.11 
.11 

.i'ii 
. '_"_' 
!l7 
.19 
.18 

.21 



66 

20'_' 
109 



86 

1 ii- 



.15 
.45 
.24 



79 
104 

92 
105 

mi 

103 
110 

105 

-.3 



. 17 
. 23 

.20 
23 

.'JO 

.23 



85 
120 
182 
120 
124 
148 
131 
141 
269 

252 



Lbs. 

(i. in; 

.18 

. 22 



Carbohydrates. ~ *««J™ 



Crams. 
304 
225 
214 



372 
389 



/As-. Calories. 

0.67 1,625 

.50 1,800 

.47 1,935 



1:11.8 
1:15.9 
1:13 3 



2,240 

2, 295 



1:11.4 
1 : 15. 



380 



255 

362 



.18 
.26 



4. "J 

:i'.:il 



.33 

.27 
.40 
.27 
.27 
,32 
.29 
.31 
.59 



458 
432 
324 
467 
425 
558 
649 
627 
518 



2, 265 



2, 535 

2,790 



1:11.7 
1:12.9 



2,790 
2, 932 



1 : 10. 5 
1:11.3 



68 
206 

108 



100 
204 
141 



117 
156 

114 
136 
134 

152 
210 



.90 

1.01 

.95 

.71 

1.03 

.94 

1.22 

1.43 

1.38 

1.14 

1.47 

1.43 



2,860 



1:11.1 



2,890 

3. 230 
3. 235 

3, 245 

3,270 

4, 060 
4,195 
I. 235 

4. 9:.;. 

5,480 
5,670 



1 : 12. 1 
1:10.1 
1: 14.2 
1: 14.2 
1: 7. 7 
1: 9.2 
1 : 12. 3 
1:11.0 
1:14.1 

1 : 12. 5 

1 : 13. 9 



436 



181 
608 
435 



213 
626 
398 



354 
494 

362 

408 

401 
412 

420 



3,270 



.40 

1.34 

.96 



1,630 
5,235 
3,235 



.47 
1. 38 



'J. 195 
1,950 
3. 425 



1: 4. 6 
1:11.3 
1: 6.0 



1.06 
.80 
.90 

.88 
.91 



■J. 865 
3,900 

3.420 

3, 185 
3,285 

3, ion 
4,090 

3, 570 



3. 1 
7.4 
7.9 

7 3 
B. 1 



1: 7. 3 



(»6 

Tablk 65. — Comparison of Tuskegee negro dietaries with other dietaries in this country 
and in Europe and with dietary standards— Continued. 



1 'it i.n ies. 



PEOPLE IN Mi IRE COMKOE'I \ 
1)1. E CIRCUMSTANCES. UNITED 
STATES eontini ed. 

Bo irding house, I .<• \\ ell, Mass., 
boarders operatn es in cotton 

mills 

Average 2 i dietarh s of people 

ii .Hi h o lAcivisi', mechan- 
ics, etc., in Massachusetts 
ami ( lonr.ecticul 

PROFESSIONAL MEN. 

Average o ' 9 diet .ries 



Protein. 



Fat, 



Grams. 

132 

154 



COLLEGE STUDENTS' BOARDING 
CLUBS, UNITED STATES. 



Average of 15 dietaries. 



POOR PEOPLE SCANTILY NOUR- 
ISHED, EUROPEAN. 

Working people, Saxonj . aver- 
age 13 dietaries 

Mechanics, laborers, beggars, 
etc., Naples, Italy , a\ erage 5 
dietaries 

Farm laborer, Saxony, food 
mainly vegetable 

Farm laborer, Prussia, food 
mainly vegetable 



PEOPLE IN MORE COMFORTABLE 
CIRCUMSTANCES. AT MODER- 
ATE WORK. EUROPJ IN, 

Bavaria, average 11 dietaries of 
carpenters, coopers, and lock- 
smiths 

Peasants near Moscow 

Average ."> dietaries of farm 
laborers, Bavaria 

A verage dietaries of mechan- 
ics, etc., sunt hern Sweden 

Peasant farm laborer, Italy 

PEOPLE AT ACTIVE EXERI [SE, 
EUROPEAN. 

Average 5 dietaries of machin- 
ists, etc., southern Sweden . . 

Farm laborers, Austria, diet, 
corn meal and beans 

Javanese in Java village, 
World's Pair. Chicago ... 

United States Armj rations. . - 

DIETARY STANDARDS. 

European : 

Woman at moderate work - 
Man at moderate work — 
Man at hard work 

American : 

Woman with ligb.1 muscu- 
lar exercise 

Woman with moderate 
muscular work 

Man without muscular 
v. ork 

Man «it h light muscular 
work 

'Man u itli moderate muscu- 
lar work 

Man with hard muscular 
work 



108 



122 
129 



90 

100 
100 
112 
125 
150 



Lbs. Grams, 
0. 29 200 



,34 



.23 



.15 



227 



.24 14S 



15 



,17 38 

.18 37 

.18 17 



06 


.15 


19 


120 


.20 


161 


92 


.20 


44 


lis 


.26 


56 


145 


.32 


100 



( larbohj drates. 



Fuel 
value. 



. 10 384 . 85 



137 


.30 


55 


.12 


134 
118 


.30 
.26 


79 
65 


. 17 
. 14 


189 
159 


■-. 

.35 


110 
62 


.24 
. 14 



570 
589 



523 
028 



714 
977 



254 

151 



400 

: 

450 



1.26 
1.30 



1.15 

1.38 



1.57 
2.15 



.56 
1.00 



1.10 



] : 7.6 



Lbs. Grams. Lbs. Calories. 

0.44 594 1.21 4,050 

.50 626 1.38 ".,275 

.27 428 .94 3.315 | 1 : 6. 8 

! 

.33 100 1.01 3.700 1 : 7.4 



Nutritive 

ratio. 



1 : 7. 



.08 390 .87 2.290 1 
.08 504 1-11 2.710 1 
.04 373 1.26 2.845 1 



0.3 
7.4 
7.4 



3. 150 1 : 5. 3 
3.250 1:5.1 

3,295 1: 4.9 



3. 435 
3,665 


1: 
1: 


5.2 
6.6 


4. 725 


1 : 


5.1 




1 : 


7.0 


1.490 

3,850 


1 : 

1 : 


4.:. 
6.8 


2. 12,". 

3,055 
3,370 


1 : 
1: 
1: 


5.5 
5.3 
4.7 


2, 4oo 


1: 


5.5 


2. 70 t 


1: 


5.6 


2, 700 


1: 


5.0 


,. 


1: 


5. 5 


3 ." 


1: 


5.8 


i 500 


1: 


G. 3 



67 

In the above table the figures for mechanics' families in New Jersey, 

Indiana, and Tennessee arc from studies made in connect ion with the 
general inquiry of which the present one forms a part. The rest of the 
figures in the table are taken from a summary of results ol investiga- 
tions of dietaries in different parts of the world. 1 They arc selected as 
illustrating as well as possible with so limited a number of cases the 
differences in the kinds and amounts of nutriment in the food of people 
6f different places and classes. Unfortunately the amount of available 
information upon this larger subject is quite limited. The summary 
just referred to includes the studies of less than 400 different dietaries. 
They will, however, suffice for general comparison. 

The dietary standards in the article are intended to represent the 
quantities of nutrients appropriate to an average person in each of the 
classes referred to. They are based upon two classes of data, namely, 
the amounts of nutrients actually contained in the food of well nour- 
ished people and the results of more or less accurate experiments upon 
the nutrients of single individuals also well nourished. The Kuropean 
authorities quoted are those whose judgment is commouly accepted by 
their fellow specialists throughout the world. The American estimates 
have been made more liberal on account of the results of late investi- 
gations in this country, which were not available to the European 
investigators and which imply a larger food consumption by people of 
the laboring classes in this country than by those of corresponding- 
classes in England and especially on the Continent of Europe. - 

Bearing in mind that these so-called dietary standards are not in any 
way absolute, but simply represent the best knowledge of the subject 
we have to day, the figures for the nutrients in the food of a man at 
moderate muscular work may bo taken as a basis for comparison. The 
two principal items are the quantities of (1) protein, the so-called •• llesh 
formers," and (2) fuel values. According to the German standard of 
Voit, a man engaged in moderately hard manual labor — a carpenter, 
mason, or day laborer, for instance — ought to have (1.26 pound of protein 
to form blood, muscle, bone, and other nitrogenous parts of the body, 
and thus make up for the constant wear and tear of the bodily machine; 
and, in addition, enough of the fuel ingredients, fats and carbohy- 
drates, to furnish 3,055 calories of energy to be transformed into heat. 
muscular power, and other forms of energy needed to keep the bodily 
machine in successful operation. The nutritive ratio of such a dietary. 
i.e., the proportion of protein to fuel ingredients (reckoning 1 part by 
weight (flats as equivalent in fuel value to i'[ parts of carbohydrates 
would be 1 :5.3. 

The American standard, suggested above, for a man of the same 
class assumes that lie does, on the whole, rather more work and needs 



'U. S. Dept. A.gr., Office of Experiment Stations Bui. 21. 

- I'm- cliscni sion of this subject see U.S. Dept. A.gr., < Iffice of Experiment Stations 
Bui. 21, p, 206. 



68 

nutrients in his daily food sufficient to furnish 0.28 pound of protein 
and 3,500 units of energy with a nutritive ratio of 1 :5.8. 

The estimates for men at more active muscular work are considerably 
larger, and for those engaged in occupations which require but little 
muscular exercise, as is apt to be The case with professional and busi- 
ness men, the needed amounts of protein and energy are assumed to be 
smaller. 

It will be observed that the figures of Table r>.~> for the food consump- 
tion of well-fed and well-to-do people generally in the United Stales 
and those of similar classes in Europe agree more or less closely with 
the dietary standards. The negro dietaries show on the average a 
liberal allowance of fuel ingredients in the food as measured by the 
fuel values. But the quantities of protein in the negro dietaries are 
extremely small, in general from one-half to two thirds the amounts 
winch the standards call for and which are actually found in the food 
of well-to-do and well-nourished people of different classes in the Tinted 
States and in Europe. The nutritive ratios of' the negro dietaries are 
very wide as compared with those of both the dietary standards and 
the actual dietaries of people who are ordinarily assumed to be well 
nourished. Thus in the food of well-to-do and well paid mechanics in 
Germany the quantities of protein average about 0.27 pound, being 
generally larger in the food of those who are engaged in more active 
manual labor. The quantities in the American dietaries with which 
those of the negroes are compared are on the whole rattier larger than 
the foreign, but in the negro dietaries the range is only from 0.10 to 
0.22 pound. The fuel values in the European dietaries range from 
1,650 to r>,L'.J). in the American dietaries from 1,630 to 5,285, and in the 
Tuskegee dietaries from 1,625 to 5, 67<>. 

Comparing these negro dietaries with other dietaries and dietary 
standards it will be seen that — 

(1) The quantities of protein are very small; roughly speaking, the 
food of these negroes furnished one-third to three-fourths as much 
protein as are called for in the current physiological standards and as 
are actually found in the dietaries of well-fed whites in the Hinted 
States and well-fed people in Europe. They were, indeed, no larger 
than have been found in the dietaries of the very poor factory opera- 
tives and laborers in Germany and the laborers and beggars in Italy. 

(2) In fuel value the negro dietaries compare quite favorably with 
those of well-to-do people of the laboring classes in Europe and the 
United States. 

(3) The marked peculiarity of the negro dietaries, namely, their lack 
of protein, is shown in the nutritive ratios. While the proportion of 
protein to fuel ingredients in the dietary standards and in the food 
of well fed wage workers ranges from L:5 to 1:7 or 8, and is about 
1 :5.5 or 1 : fi in the dietary standards, the nutritive ratio of the negro 
dietaries range from 1 : 7 to 1:10. Leaving out two quite exceptional 
cases, the lowest was 1 : 10 and the average 1: 11.8. 



60 



The following diagram ' shows tbe relative amounts of food materials 

and the nutritive value of the actual daily dietaries of a negro field 
laborer and farmer as compared with the nutritive value which a prop- 
erly balanced dietary should have: 

Actual daily dietaries of negro field laborer and farmer compared with a well-balanced 

standard dietary. 

DIET "1 LA.] 

Bacon 0.75 lb. 

Flour 4i'll>. 

Cornmeal. .951b. 
Molasses.. .421b. 



( 'oil -l-llll III 



I Protein 



171b. 
5,240 



Consistedof 



(.Calories 

Ml I ' IF FARMER. 

Bacon 0.051b. 

Lard 051b. 

Flour 34 lb. 

[Corn meal. .681b. 






Furnished 



I Protein 



'i lalories 



.091b. 
2,095 



A WELL-BALANCED MET. 

I Protein ... 0.281b. 



Furnishes. 



■■ ■ '\ 



'< lalories. . 



3,500 p| 



The field laborer was both underfed and overfed, since the food con- 
tained too little protein and too much fuel value. The farmer was 
underfed: the food had only one-third of the protein and two thirds 
the fuel value needed. 



'This diagram is adapted from a wall chart need at Tuskegee Institute and 
exhibited in the negro building at the Atlanta Exposition in 1895. 



fc Mr '07 



7, 






